Rustic Veggie Pizza

*Rustic Veggie Pizza*
Serves 8

Flavourful and filling and very easily adapted to use your own favourite veggie toppings.   Mushrooms are a tasty addition.

3 TBS Italian Vinaigrette Dressing, divided
1 onion, peeled and cut into thin wedges
1 small yellow pepper, cut into strips
1 small zucchini, cut into half moons
1 cup halved cherry tomatoes
1/3 cup pitted kalamata olives, cut lengthwise in half
1 can (11 oz.) refrigerated thin pizza crust
1 cup grated Mozzarella Cheese
1 pkg. (4 oz.) Crumbled Feta Cheese
1 cup rocket leaves (arugula)

Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet. Butter it or spray it with nonstick cooking spray.

Heat one TBS of the dressing in a large skillet. Add the onions. Cook and stir on medium-high heat until crispy-tender. Add the peppers and zucchini. continue to cook and stir until onions are golden brown and peppers are crispy-tender. Remove from heat and stir in the tomatoes and olives.

Unroll the pizza crust onto the prepared baking sheet and pat it into a 14 by 10-1/2-inch rectangle. Fold over edges of dough to form a 1/2-inch-wide rim. Bake for five minutes and then brush it with the remaining TBS of dressing. Top with the vegetable mixture and cheeses.

Bake for a further 12 to 14 minutes, or until edges of crust are golden brown. Top with the rocket leaves and serve. Delicious!
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