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Pizza Primavera Yields 1 10″-round pizza
We’ve taken traditional Italian pizza — just cheese, fresh tomatoes and basil — and added a mountain of garden fresh vegetables for a pizza that’s a glorious feast.
Prep Time: 15 minutes
Baking Time: 5 to 8 minutes
1/2 basic pizza dough recipe
1/2 each red and yellow bell pepper, sliced
1 zucchini or yellow crookneck squash, sliced
1/2 cup mushrooms, sliced
1/2 white or red onion, sliced
1 cup broccoli florets
1 cup (3 ounces) part-skim mozzarella, grated
2 ripe tomatoes, thinly sliced
2 tablespoons fresh basil, minced, or 1 teaspoon dried basil
1. Preheat oven to 475F. Sauté bell pepper, squash, mushrooms and onion in a lightly oiled nonstick skillet until wilted. Meanwhile steam broccoli just until crisp-tender.
2. On a floured surface, roll out pizza dough into desired size and place on a pizza screen or baking sheet dusted with cornmeal. Turn outer edge under 1/2 inch to form a rim.
3. Sprinkle cheese over pizza. Top with tomato slices, sautéed vegetables and broccoli. Bake just until cheese melts and crust turns golden brown, about 5 to 8 minutes. Remove pizza from oven and sprinkle basil on top.
