Pizza Party (the VEG way)

Fresh Veggie Pizza

Makes one intense, 12”, deep dish, vegetable-laden pie.

Ingredients:
2 tablespoons cornmeal
1 bag (1 lb) of premade pizza dough
1 cup tomato sauce
2 medium tomatoes (heirloom is best)
½ pound mushrooms (white button, crimini, etc.)
1 bell pepper (any color)
¼ onion
½ zucchini
3/4 cup (6 oz) mozzarella cheese

Directions:
1. Sprinkle the cornmeal over a baking stone or pizza pan. Take the dough out of its bag and let it “rest” on the pan for 20 minutes.
2. While waiting, thinly slice the tomatoes and bell peppers, and finely chop the mushrooms, onion, and zucchini.
3. Stretch the dough out to cover the pan (it should make a circle of approximately 12 inches in diameter).
4. Pour the sauce on and spread it around to evenly coat the dough, leaving a crust of about one inch.
5. Sprinkle about a third of the cheese over the sauce.
6. Place the sliced tomatoes on top, followed by the next third of the cheese.
7. Sprinkle the remaining veggies evenly over the pizza, and finally end with the last third of the cheese.
8. Bake the pizza for 10 minutes at 450°F.
9. Cut the pizza into slices and enjoy!

Hints:
• Vary the toppings according to your (and your roommate’s) personal desires. This recipe can also be adapted to fit whatever vegetables are currently in season.
• For the best tasting, most ecologically friendly pizza, buy as many of the vegetables as possible at a local farmers’ market. The veggies will be fresh, and organic, and you can enjoy your pizza with the peace of mind that comes from making a positive contribution to your community and your environment.
• If you are feeling ambitious, you may want to attempt making your own pizza dough from scratch. If you have the time and ingredients for a homemade crust, go for it! Otherwise, buy premade dough from Trader Joe’s (available in garlic herb, whole wheat or white flour varieties).