I absolutely love my local farmer’s market. Yes, I know, it’s basic but you know what I’m not ashamed! Living in California’s central valley, I’m so lucky that I have access to such amazing fresh produce. There’s something so fun to me about wandering and letting the food speak to you. “What am I having for dinner tomorrow?” I wonder as I walk through the stalls, and these heirloom tomatoes said “bish… you’re having a veggie pizza.” So here we are. I used some frozen pizza crust and marinara from Trader Joe’s and just grabbed as many fresh veggies as I could. I topped this pizza with zucchini, red onions, heirloom tomatoes, mushrooms, and olives.
You can seriously top this with almost anything you want! I made Zach a version with prosciutto and he was absolutely in love. We had a lot of fun assembling our pizzas together; I can imagine this would be a fun recipe for a dinner party with friends or to make with kiddos.
Ingredients
Instructions
- Thinly slice zucchini, onion, mushrooms, and tomatoes. Set aside. Preheat oven to 425.
- Spoon the desired amount of pizza sauce onto pizza crust, spread to evenly coat crust. Add 1 cup of cheese to each pizza, or more if you want! Arrange veggies in a way that makes your heart happy.
- Place the crust directly onto the oven rack (carefully) and bake for 8 - 10 minutes. *Pro tip: if you need help getting the pizza out of the oven, grab a baking sheet and flip it over so the flat side is facing up. Use a pair of tongs to gently grab one end of the crust and slide it onto the baking sheet.
