Fresh veggie pizza

This pizza uses my favorite crust recipe and a marinara sauce. The toppings were pulled from what we had in the fridge, but 'pulled-from-the-fridge pizza' just didn't have the same ring to it. Thanks for the inspiration, Kendra!



1 zuchinni, sliced
1/2 red onion, sliced
1 cup sliced mushrooms
2 Tbsp basil pesto
2-3 crushed garlic cloves
1 tsp olive oil
pinch salt
1 small tomato, chopped
2 cups grated cheese (also pulled from the fridge - we used Gouda, Emmental, mozzarella and goat cheese crumbled on top)

Heat oil over medium-high heat and add zuchinni. Cook until it just begins to soften. Add onions, garlic, mushrooms and pesto. Stir to mix well and cook 2_3 minutes.

Spread out the pizza dough and top with marinara sauce, then cheese. Top with zuchinni mixture and a pinch of salt, then the chopped toamatoes.

Bake in preheated oven at 450° or until cheese begins to brown.