MEDITERRANEAN VEGETABLE PIZZA
I just put this together for the first time a few days ago, using items I happened to have on hand on hand at the time. We love it!
1 Zone white pizza crust
A handful or two of frozen grilled eggplant and zucchini, thawed slightly, use enough to almost cover the crust in a single layer (I use Trader Joe’s Marinated Grilled Eggplant and Zucchini, and rinse some of the oil off; it’s not a Zone friendly oil)
Sliced mushrooms, cooked; use an amount to suit your liking (I buy the fresh baby bellas already slices, cook them and store them in the fridge for easy use)
1 or 2 cloves fresh or frozen finely minced garlic, to you taste (I use Dorot brand frozen crushed garlic cubes when I'm in a hurry)
1/2 to 1 tablespoon of sun dried tomato strips
Freshly ground pepper
A little bit of Himalayan pink sea salt
1/2 tablespoon grated parmesan cheese
1 teaspoon extra virgin olive oil, for drizzling
1. Preheat oven to 450.
2. Place pizza on a baking sheet and layer all the items on the crust in the order given, except for the olive oil, which will be used after the pizza is baked.
3. Place on the middle rack of the oven; bake for about 7 minutes.
4. Remove from the oven, drizzle with the olive oil and enjoy!