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Suncrest Gardens Farm Garden Delight
Bake: 15 mins to 19 mins at 450°F
Cool: 5 mins
Ingredients
- 1 large onion, coarsely chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 13 to 15 inch Whole Wheat Pizza Dough (see Recipe Center) or desired pizza crust
- 1 8 ounce can tomato sauce or pizza sauce
- 1 large clove garlic, minced
- 2 cups shredded mozzarella cheese (8 ounces)
- 1/2 cup lightly packed, finely shredded yellow summer squash
- 1/2 cup lightly packed, finely shredded zucchini
- 1/2 cup lightly packed, finely shredded carrot
- 2 medium fresh garden heirloom tomatoes, such as Cherokee Purple, Green Zebras, and/or Marvel Stripe, or desired red or yellow tomatoes, cored and cut into 1/4-inch-thick slices or 1 cup mixed baby tomatoes, such as Sungold, Yellow Pear, and/or Sweet 100, halved
- 1 tablespoon snipped fresh basil
Directions
1. In a shallow baking pan, toss together the onion, olive oil and salt. Roast, uncovered, in a 450 degree F oven for 20 minutes or until tender and golden brown, stirring occasionally. Remove from oven; set aside.
2. Bake Whole Wheat Pizza Dough crust in a 450 degree F oven for 7 to 9 minutes or until crust is light brown. Remove from oven. (Or grill as directed in Whole Wheat Pizza Dough recipe.)
3. Spread tomato sauce evenly over crust; sprinkle with garlic. Sprinkle with cheese. Top with roasted onion, yellow squash, zucchini and carrot. Arrange tomato slices on top of the layer of vegetables. Sprinkle with the snipped basil.
4. Return to oven; bake for 8 to 10 minutes more or until heated through and bottom of crust is crisp and brown. (Or grill as directed.) Remove from oven; cool in pan on wire rack 5 minutes. Makes one 13- to 15-inch pizza (four 2-piece servings).
