It's NOT-A-PIZZA!

It may look like pizza, but it doesn't have the typical Italian seasoning flavors. Open-faced roasted veggie sandwich is more accurate.  Use any combination of your favorite veggies! The trick is to slice the veggies THIN and pre-cook the ones with a lot of moisture. Nobody wants a soggy not-a-pizza!

NOT-A-PIZZA

Your Favorite Pizza Crust (yes, I know...I know!)

I used Trader Joe's Organic Frozen Crust

Roasted Red Pepper and Eggplant Spread

From Trader Joe's

Organic Mushrooms, Sliced

Organic Zucchini, Sliced

Organic Broccoli, Sliced

Grape Tomatoes, Cut into pieces

Thin Slice Provolone

Kosher Salt and Cracked Pepper to Taste

Adobo Seasoning

Organic Extra Virgin Olive Oil

Parmesan Cheese to Taste

Dried Parsley

Preheat oven as recommended by your crust instructions. Place the mushrooms and zucchini in a microwave safe bowl and cook for 2-3 minutes until slightly tender and the water has been released. Drain off the excess water before using. Coat pan with olive oil and place crust onto it.  Spread with a thin layer of red pepper and eggplant spread. You can also use just some olive oil and garlic powder on the crust or nothing at all.  Place on the thin slices of provolone cheese. You can use any cheese you like. Spread out the veggies in a thin layer on TOP of the cheese. This reduces the amount of cheese needed and the veggies take on a delicious flavor when they start to roast in the oven and caramelize. Drizzle with olive oil. Sprinkle with salt, pepper, and adobo seasoning to taste.  Bake as directed by your crust instructions or until the crust is golden brown (10-15 min). Before serving, sprinkle with a little bit of Parmesan cheese and parsley. ENJOY!

Made with LOVE!