Maurices Veggie Pizza

  • 8 (about 1/8″ thick) slices zucchini
  • 8 (1/8″ thick) slices Japanese eggplant
  • 8 (1/8″ thick) slices green pepper
  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, peeled and minced
  • 8 mushrooms, sliced
  • 2 Tbsp vinegar
  • 2 cups skinned, seeded and chopped tomatoes, divided
  • 2 – 9″ unbaked pizza crusts
  • 1/2 cup prepared pizza sauce
  • 1/2 cup shredded smoked Gouda cheese
  • salt and pepper to taste
  • fresh chopped basil

Lightly saute zucchini, eggplant and green pepper in 2 Tbsp olive oil.  Remove and drain on paper towels.  Saute garlic in remaining Tbsp olive oil.  Add mushrooms, vinegar and 1 cup tomatoes.  Cook until most of liquid has evaporated.

Place pizza crusts on baking sheet.  Spread 1/2 mushroom mixture over each crust.  Arrange vegetables over mixture and top with pizza sauce and cheese.  Season to taste with salt and pepper.

Bake at 425 degrees, 20 – 25 minutes.  Remove from oven and top with remaining 1 cup chopped tomatoes and basil.


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