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Fresh Veggie Pizza



FRESH VEGGIE PIZZA
Schlotzsky's Copycat Recipe

Makes 1 Serving

1 (8 inch) pizza crust
1 tablespoon basil pesto
1/3 cup mozzarella cheese, shredded
4 slices tomato, cut in half
1/4 cup portabella mushrooms, sliced
5 rings red onions
1 tablespoon black olives, chopped
1 tablespoon green pepper, diced

Preheat oven to 400 degrees. Place the pizza crust on a sheet pan or pizza stone. Evenly spread the basil pesto onto the pizza crust, coming within 1/2 inch of the edge. Spread the mozzarella cheese on top of the pesto sauce. Place the tomato slices in a pinwheel pattern on top of the cheese. Spread the portabella mushroom slices on top of the tomatoes. Place the red onion rings on top of the pizza. Spread the black olives and green peppers on the pizza. Bake for 12 minutes or until cheese is melted and the crust is brown. Cut and serve.

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