Recipe #2

While I was in NC I made another recipe from my cookbook that I am working my way through!

Three-Cheese Veggie Pizza

2 tsp olive oil
2 cloves garlic, minced
1 (8oz) pkg pre-sliced mushrooms
1/4 tsp black pepper
1 cup marinara sauce
1 (1 lb) Italian cheese flavored pizza crust (such as Boboli)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Fontina cheese
1/4 cup grated fresh Parmesan cheese
3/4 cup sliced bottled roasted red bell peppers
1 Tbsp capers
4 drained canned artichoke hearts, thinly sliced

-Preheat oven to 500.
-Heat 2 tsp olive oil in a nonstick skillet over medium-high heat. Add minced garlic, mushrooms, and black pepper; saute 5 minutes or until mushrooms are tender and most of the liquid evaporates.
-Spread sauce over pizza crust, leaving 1/2 inch border, top with mushroom mixture. Sprinkle evenly with mozzarella, Fontina, and Parmesan cheeses. Top with roasted red bell peppers, capers, and artichokes. Bake at 500 for 10 minutes or until cheese melts and begins to brown.

A photo of my Three Cheese Veggie Pizza

I made a couple substitutions because the only Fontina cheese we could find was $9.00 for a small block! Sorry, I'm sure it was worth it, but we couldn't quite justify that expense given the current economy. Instead we found a shredded mix of Parmesan, Fontina, and Romano. We also used a whole wheat store brand crust not the special cheesy Boboli one.

I thought the pizza was good, but it didn't wow me. I might go back to the recipe if one of my vegetarian friends was coming over and wanted pizza, but I have other recipes that I think are better for pizza. I did really like combination of the roasted bell peppers, artichokes and mushrooms though!

My score....6