Vegetarian Pizza with Zucchini and Bell Peppers
Chances are, you've eaten a few sad, soggy veggie pizzas in your day (that invariably have way too many black olives). But cheater's vegetarian pizza with zucchini and bell peppers starts with store-bought seeded flatbread, which remains crisp underneath a pile of thinly shaved summery vegetables.
1 large seeded flatbread or pizza crust
½ cup marinara sauce
1 zucchini, very thinly sliced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup shredded mozzarella cheese
1 cup shaved Parmesan cheese
Fresh basil leaves, for garnishing
1. Preheat the oven to 450°F. Place the crust on a baking sheet and spread the marinara sauce on the surface in an even layer.
2. In a large bowl, toss together the zucchini, peppers and tomatoes. Add the olive oil and toss well to coat the vegetables; season with salt and pepper.
3. Arrange the vegetables on the pizza in an even layer and top with the mozzarella.
4. Bake until the sauce is bubbly and the veggies are tender, 9 to 11 minutes. Finish with shaved Parmesan and basil before slicing and serving.