Vegetable Pizza

AirBake

1 10-ounce tube refrigerated pizza dough

4 tablespoons garlic-flavored olive oil or regular olive oil

1 green bell pepper, cubed into small pieces

1/3 cup mushrooms, sliced

1/3 cup black olives, sliced

1 small red onion, thinly sliced (about 2 cups)

1 8-ounce package shredded 3 or 4-cheese pizza blend

3 tablespoons chopped fresh basil

Preheat oven to 425F. Unroll pizza dough and place on pizza pan. Press into a circle. Brush with 1 tablespoon oil. Toss mushrooms, bell pepper, olives, and onion with remaining 3 tablespoons oil in large bowl. 

Kessler's was all out of sliced black olives so I made do with chopped ones. Same taste but very different aesthetic.

Arrange vegetables on cookie sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. 

Boom! (I didn't do the best job of turning the square premade crust into a circle, but it still tasted good.)

Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes.

Ready for action!

My Rating: 4/5 "This is a really pleasing combination of vegetables! I also love any pizza recipe I find that doesn't include red sauce, and in this case the olive oil is a nice base that gives the cheese some oopmh. Sophisticated stuff that will please picky eaters (because it's pizza) but still make you feel fancy."