Two Pizzas Are Better Than One

Yesterday I posted about The Perfect Pizza Dough recipe that I use whenever I make pizzas. Here are my latest pizza creations: the first was inspired by a zucchini pizza from a local bakery, and the second by the tastiness that is a pizza loaded with lots of veggies.

Zucchini, Red Onion and Feta Pizza

1/2 - 1 medium zucchini, sliced very thin
1/6 medium red onion, thinly sliced
1 small/medium tomato, thinly sliced
8 oz crumbled fresh mozzarella cheese
handful of feta cheese
1 - 2 tsp olive oil
salt and pepper to taste
fresh basil
freshly grated parmessan cheese

Evenly disperse mozzarella on surface of dough. Add zucchini, red onion and tomato in an even layer. Sprinkle with salt, pepper and feta to taste. For a little extra flavor and perfect browning, use your fingers to dabble olive oil onto the outer edges of the crust. Bake on 450 degree Fahrenheit preheated pizza/baking stone for 10-16 minutes, depending on preference. Remove from oven and sprinkle hot pizza with sliced basil and parmessan cheese.

Garden Veggie Pizza

1 can marinated artichoke hearts, drained well and cut into quarters
1 medium tomato, thinly sliced
1/8 medium red onion, thinly sliced
8 - 10 kalamata olives (optional)
1 - 2 cloves garlic, chopped
3 - 4 brown mushrooms, thinly sliced
8 oz. crumbled fresh mozzarella cheese
handful of feta cheese
1 - 2 tsp olive oil
salt and pepper
fresh basil
freshly grated parmessan cheese

Evenly disperese mozzarella on surface of dough. Add the veggies and half of the garlic in an even layer. Sprinkle with feta, salt and pepper, to taste. For a little extra flavor and perfect browning, use your fingers to dabble olive oil and garlic onto the outer edges of the crust. Bake on 450 degree Fahrenheit preheated pizza/baking stone for 10-16 minutes, depending on preference. Remove from oven and sprinkle hot pizza with sliced basil and parmessan cheese.