Vegetable pizza

Oh my word, this was wonderful pizza. Other than using a butter and oil rub that I use for French bread pizza, that I got from, I pretty much made this recipe up on the spot.

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
  • salt
  • 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.

[yumprint-recipe id=’62’]