1 pizza dough, homemade or ready to bake
1-2 tablespoons semolina or polenta
1 teaspoon olive oil
1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1 teaspoon garlic infused olive oil
1-2 teaspoons mustard or pizza sauce
2 cups grated soft cheese, such as fontina, gouda, cheddar
2-3 fresh mushrooms, thinly sliced
1 chopped fresh tomato, or 1/2 cup chopped Pomi
freshly ground pepper
1 tablespoon minced herbs, such as Italian or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish
Place crust on pizza peel, liberally sprinkled with semolina or polenta. Heat
oven with pizza stone in it to 450-500 degrees.
In meantime, slice and cook pepper, onion, zucchini, and
garlic in olive oil a few minutes to soften and to start to brown just a little.
Brush the crust all over with the garlic olive oil, and then
spread with a very thin layer of mustard.
Top with the grated cheese.
Distribute the cooked vegetable mixture over the cheese, top
with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives.
Transfer crust to the hot pizza stone and bake until the
crust is crisp the the topping is bubbly, about 12-15 minutes.
Garnish with basil and serve.