White Garden Pizza

So I'm still in this sort of blah phase.

I'm slowly coming out of it.... I must be getting used to the perpetual darkness of the sky.

I think I'm getting back into the cooking spirit (I hope)

Tomorrow I will be making an awesome Shrimp/Pasta dish.... so be sure to check back!

Yesterday I forgot to put something in the crockpot before I went to the dentist and ran errands

So I ended up making this yummy pizza because it's both easy and awesome! 

Also, I told the kids they could have whatever they wanted for dinner and they chose pizza.

This isn't exactly what they had in mind... but they liked it (thankfully)

I first tried this at a pampered chef party. 

It was so fun to make and even more fun to eat. 

I've made it a few times since then and always wonder why I don't make it more often

I've brought it to parties for an appetizer and it's always a hit!

I'm sure you will agree.  (unless you don't like garlic or veggies... then you might not)  :)

FYI:  It's called "White" pizza because it doesn't have the red sauce that most pizza has.

 Ingredients:

1 pkg refrigerated Pizza crust
1 Small onion, sliced into thin rings
1 Medium Zucchini,sliced
1-2 Roma tomatoes, sliced
1 C. Mushrooms, sliced
2-4 Garlic cloves, crushed
1 C Shredded Mozerella cheese
1 C Shredded Cheddar cheese
1/4 C Shredded Parmesan Cheese
1 tsp Italian seasoning
3 Tbs Olive oil

Tools:
Cookie sheet (greased)
Garlic press
Basting/pastry brush (click the link to see what the heck a pastry brush is)
Sharp knife
Cutting board
Small bowl

Directions:
Preheat oven to 400°F.
Roll pizza crust onto a greased cookie sheet and press it to the edges

Poke the crust a few times with a fork to make small holes
Bake crust 7 minutes.
Remove from oven

Slice veggies and set aside

In a small bowl, add Olive oil and pressed garlic, stir

Using basting brush, brush oil-garlic mix onto the crust

Sprinkle mozzarella and cheddar cheeses evenly over crust
Top with onion, zucchini, mushrooms and tomatoes.

Sprinkle Parmesan cheese over vegetables

 Sprinkle with Italian seasoning

 Bake 12-15 minutes or until crust is golden brown
Remove from oven and cut into wedges using a Pizza Cutter.

***Reviews:
Well, as I was making this, the kids were saying.."Maaaa---ahm"  I don't LIKE tomatoes... I don't LIKE zucchini"  And I told them they could just pick it off.  Well, they did pick it off... but otherwise they loved the pizza.  They asked for seconds.  I knew going in that they wouldn't eat the toppings.  (well the baby did... but he still likes veggies)  I LOVED it.. as always and hubs loved it as well.  There were no leftovers! This pizza has a very fresh taste to it... reminds me of summer.  I am a big fan of roasted veggies and this pizza has just the right mix.  The garlic definitely makes the veggies pop.   I would recommend adding the onions and mushrooms too... they make it even better.  But I knew my kiddos would not try it with either of those on there so none for us tonight.  Next time!

**Tips:
You can use your own crust for this if you want... I sometimes make my own.  But I find that store bought is easier in a pinch... and it tastes great. When rolling the crust out onto the cookie sheet, you can use a rolling pin.  Mine was too big and didn't fit, so I just started in the middle and pushed the dough outward (with my fingers) evenly until it reached the edges of the pan.
If you don't have a garlic press you can just dice it as finely as you can... that will work.
As for veggies, you can really use any kind you want... but I really enjoy this mix.  I would recommend that you use roma tomatoes (the oval shaped ones) because they are less watery than regular tomatoes... but if you don't have them, don't worry... just place your sliced tomatoes on a paper towel to absorb some of the excess liquid and then put them on your pizza.  also, don't even think about using that powdered parmesan cheese (the kind you put on your spaghetti) on this.... anytime I say use parmesan.. it will ALWAYS be grated fresh.. .not powdered.  Yuk!




Here is a printable photo free version of the recipe:
Tools:
Cookie sheet (greased)
Garlic press
Basting/pastry brush (click the link to see what the heck a pastry brush is)
Sharp knife
Cutting board
Small bowl



Ingredients:
1 pkg refrigerated Pizza crust (10 oz pkg)
1 Small onion, sliced into thin rings
1 Medium Zucchini,sliced
1-2 Roma tomatoes, sliced
1 C. Mushrooms, sliced
2-4 Garlic cloves, crushed
1 C Shredded Mozerella cheese
1 C Shredded Cheddar cheese
1/4 C Shredded Parmesan Cheese
1 tsp Italian seasoning
3 Tbs Olive oil


Directions:
Preheat oven to 400°F.
Roll pizza crust onto a greased cookie sheet and press it to the edges
Poke the crust a few times with a fork to make small holes
Bake crust 7 minutes.
Remove from oven

Slice veggies and set aside

In a small bowl, add Olive oil and pressed garlic, stir
Using basting brush, brush oil-garlic mix onto the crust
Sprinkle mozzarella and cheddar cheeses evenly over crust
Top with onion, zucchini, mushrooms and tomatoes.
Sprinkle Parmesan cheese over vegetables
 Sprinkle with Italian seasoning
 Bake 12-15 minutes or until crust is golden brown
Remove from oven and cut into wedges using a Pizza Cutter.