Thank you, P Chef!

If you know much about my kitchen, you know most of my favorite toys are from Pampered Chef.  I hate to sound snobbish, but their stoneware is the best around.  I only need two more pieces to complete my set.  They also have the best quality of kitchenware for the price. The recipe I'm sharing with you today comes from Pampered Chef, so you know it has to be easy.  Its also one that my 9th graders do.  (in fact, they'll be cooking this in two weeks...yay!)  I love this recipe because its easy, its different, its healthy and its so delicious!  To get the best results, you're going to want to use a baking stone instead of a regular cookie sheet.  BUT- if you don't have stones (get some), then metal sheets will work.

Garden Vegetable Pizza

Ingredients:

1 package (13.8 oz) refrigerated pizza crust

1 tablespoon olive oil

2 garlic cloves, pressed

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

¼ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 small red onion, cut into rings

1 zucchini, crinkle cut thinly

2 plum tomatoes, sliced thin

1 cup mushrooms, sliced

Directions:

1.       Preheat oven to 400 degrees.  Roll out pizza crust onto cookie sheet.  Place olive oil into small bowl.  Press garlic into oil, using garlic press. (That just means mince your garlic and add it to the oil)  Brush evenly over dough, basting top of dough. (use a pastry brush)  Place in oven and cook for 7 minutes.

2.       While dough is cooking, grate all cheeses and combine in large mixing bowl.  Add Italian seasoning and lightly toss together.

3.       Prepare vegetables, by slicing and setting aside.

4.       When dough comes out of oven, set on hot pads on counter top.  Sprinkle half the cheese mixture over the dough.  Layer with vegetables.  Top once more with remain cheese mixture.  Bake 15 minutes to complete.  Cut into squares and eat!