VERY VEGGIE PIZZA WITH OLIVES AND ARTICHOKE HEARTS

Very Veggie Pizza With Olives and Artichoke Hearts image

Provided by ratherbeswimmin

Categories Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

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1 small zucchini, thinly sliced
1/2 small white onion, cut into thin wedges
1 small yellow bell pepper, cut into long thin strips
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 Boboli pizza crust (12-inch)
1 (8 ounce) jar marinated artichoke hearts, well drained and halved
2 plum tomatoes, cored and thinly sliced
1/3 cup ripe black olives, pitted and halved
2 cups coarsely shredded mozzarella cheese

Steps:

Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
Distribute the cheese evenly over the vegetables.
Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
Slice the pizza into wedges and serve.

Nutrition Facts : Calories 294.6, Fat 20.8, SaturatedFat 8.5, Cholesterol 44.2, Sodium 617.7, Carbohydrate 14, Fiber 4.8, Sugar 2.9, Protein 15.6