I used a green bell pepper, red onion, and eggplant from my friend’s community garden – I also canned pickled hot peppers from that batch. The mushrooms and tomatoes I purchased at the grocery store.
- 1 Pillsbury pizza crust (or make your own)
- 1/4 cup butter
- 3 tbsp oil
- 8 garlic cloves, minced
- red pepper flakes
- 1 tsp dried oregano
- 1/2 (14 oz) jar pizza sauce
- 1 to 1 1/4 cup shredded mozzarella cheese
- vegetable toppings
For my toppings, I used tomato, red onion, green bell pepper, eggplant, and mushrooms – the last two I cooked beforehand.
I roasted thin slices of eggplant in a 400 degree F oven (and kept the oven at that temperature) drizzled with oil for about 10 minutes; I sauteed the mushrooms in butter for 1 minute. (If I was using broccoli I would have blanched it.)
Combine the butter, oil, garlic, red pepper flakes, oregano, and a pinch of salt in a saucepan – bring to a boil and simmer for a few minutes.
Roll out the pizza dough on a parchment paper or greased aluminum foil in a baking pan. Spread the butter and oil mixture onto the dough. Sprinkle about a quarter of the amount of cheese you plan on using on top.
Please note – I used a bit more of the butter/oil combo shown here; I reduced the amount a bit in the ingredients listed above, because I thought it was just a tad too oily. So, so good though. Use more if you wish.
Bake the dough as is for just 4 to 5 minutes, until the cheese melts. Then, cover with pizza sauce and remaining cheese.
Cover with toppings and bake for another 10 to 15 minutes. Honestly, I have a finicky oven that tends to burn the bottom of pizzas, so I just watched it like a hawk.