Ingredients
16 oz whole wheat bread dough, frozen and thawed
4 oz zucchini, chopped
½ lb mushrooms, of your choice, fresh and chopped
¼ tsp chili flakes, crushed
2 garlic cloves, minced
1 tbsp olive oil
2 cups mozzarella cheese, shredded and divided
8 oz tomatoes, ripe and thinly sliced
2 tbsp parmesan cheese, grated or powdered
all purpose flour, for dusting
salt and ground black pepper, to taste
¼ tsp parsley, chopped, per slice
Preparation
Preheat your oven to 375 degrees F and grease your 13-inch pizza pan.
Dust your working area with flour then place your bread dough and roll into a 14-inch circle.
Transfer to a greased pizza pan. Build up the edges slightly, then generously prick the base of the pizza dough with a fork.
Transfer to the oven and bake at 375 degrees F for 20 to 25 minutes or until light brown. Set aside in a warm area.
In a large skillet, heat up oil over medium heat. Add zucchini, mushrooms, and garlic. Saute for about 5 minutes or until veggies are almost tender.
Add chili flakes, then adjust seasoning to taste. Drain if necessary and set aside.
Sprinkle 1 cup of mozzarella cheese over the hot crust. Then, arrange tomato slices in a circular pattern atop cheese.
Top with the vegetable mixture and sprinkle with the remaining mozzarella cheese and parmesan cheese.
Transfer to the oven and bake for about 12 minutes more or until cheese melts and pizza is heated through.
Portion accordingly and serve, garnish with parsley.
