Sometimes you just have to make something that’s meat-free, whether it’s because you have a vegetarian friend visiting or you just want to change things up. That’s exactly where this pizza comes in. I know I’ve made a similar pizza before, but I have some updated tips. I really like the way this vegetarian pizza comes out.
1 ball of premade pizza dough
3 Roma tomatoes, sliced about 1/4 to 1/2 inch thick
1 small sweet onion, diced
1/2 green bell pepper, diced
1 teaspoon garlic powder
Ground black pepper, to taste
1 cup of button mushrooms, chopped
1/4 cup of white wine
1 1/2 cups of shredded mozzarella cheese
Preheat oven to 400. Sprinkle cornmeal on a clean cookie sheet. Roll out pizza dough to about 1/2 inch thick and then place on cookie sheet over cornmeal. Bake that for 10 to 12 minutes so it’s very barely cooked.
Pull that out dough and place some thinly sliced Roma tomatoes on top of it. Put back in the oven. Bake that for another 8 minutes or so.
In a saucepan, cook diced onions, green peppers, jalapenos, and button mushrooms in 1 tablespoon of olive oil. Add ground pepper, garlic powder, and saute down until the onions are translucent. When the pan has a bit of brown “burned bits” on the bottom of the pan, add a quarter cup of white wine and deglaze the pan.
Put on top of pizza with a quarter cup to a half cup of mixed shredded cheddar cheese and pop back into the oven until the cheese is melted, about another 10 minutes.
Remove from oven, let cool, and enjoy.