No matter how hard I try, I cannot grow, or manage to keep alive any plant. I am one of those people, who have never had a green thumb, and I’m 99.9% sure I never will. Every year for Mother’s Day the Big Bad…ahem gives me some sort of potted greenery, regardless of the fact that I have killed every single living thing he has given me in the past. I even managed to kill the Hydrangea plant, which is my most favorite plant in the whole wide world, that he gave me for Mother’s Day a year ago. How sad is that?
For the record, let me say that I admire and respect all my fellow “souper” moms, who grow their own plants, fruits and vegetables. I am sure there is so much joy and satisfaction that comes with cooking dinner with all your own home-grown food. Well, my joy comes from satisfying my family’s appetite with seasonal bounty from the local farmers’ markets, particularly Soergel’s Orchard in Wexford, PA, not far from where I grew up. This brings me to the recipe for today, Sauteed Vegetable Pizza.
Who doesn’t like pizza? It is probably every child’s favorite meal (mine at least), and with fresh vegetables and a cheese of your choice, you can’t go wrong. You can use any fresh vegetables you want – peppers, onions, zucchini, eggplant – let the creativity roll. This dish is super nutritious, delicious, colorful, and does not need sauce. So sit back, relax, and have a slice or two. You’ve earned it, especially if you grow your own veggies!
Sauteed Vegetable Pizza
1 -12 inch pizza shell
1/2 half red bell pepper, thinly sliced
1/2 half yellow pepper, thinly sliced
1/2 onion, thinly sliced
1/2 zucchini, thinly sliced
1 small package (4 oz.) sun-dried tomatoes
1 garlic clove, minced
Dried herb mixture of your choice. I used Italian seasoning.
Cheese of your choice. I tried something new, a brie made with goat cheese. Yum!
Preheat the oven to 375 degrees. Place the pizza shell on a cookie sheet, drizzle the entire dough with olive oil and sprinkle with herbs and minced garlic. Bake for 10 minutes.
While the crust is baking, heat olive oil in a frying pan. Saute sliced vegetables in heated oil until tender. Do not caramelize them or allow them to get too soft since they will also bake in the oven. Slice the sun-dried tomatoes in small strips.
When the crust is done, reduce oven temperature to 350 degrees. Layer the sauteed vegetables on top of the crust, followed by the sun-dried tomatoes, and then the cheese. Bake until cheese has melted, about 15 minutes. Cut into 8 slices and serve. Mangia!