If you are trying to add more vegetables into your diet–I heard a statistic the other day that said 80% of our daily diet should consist of fruits and vegetables–these are just the toppings for your pizza! My Chris says that 67% of statistics are made up right there on the spot. I love that about him. He makes me laugh! Also, if you like irony, like we do, add some Canadian bacon and pepperoni (pictured below). It tasted wonderful!
1 small package fresh spinach, chopped
2 medium fresh zucchini , sliced
1 sweet red pepper, chopped finely
1 small package fresh mushrooms, sliced
6-8 green onions, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely minced
1 can artichoke hearts (not marinated), chopped
2 Roma tomatoes, chopped
1 small can black olives, sliced
1 c. ranch (Hidden Valley Ranch dip is my favorite.)
1 T. olive oil
2 c. shredded Monterrey Jack cheese
1/4 c. grated Parmesan cheese
Sauté zucchini, red pepper, mushrooms, minced garlic, green and red onion in olive oil.
Prepare pizza dough. Spread 1 c. ranch on first. Top with tomatoes, spinach, artichokes, black olives and then sautéed mixture (spread evenly over crusts). Top with both cheeses. Cook at 425 degrees for 20-25 minutes. Makes two 10 inch thin crust pizzas.