A throwback to my college days of hanging out with a bunch of vegans–this one’s a real crowd pleaser. Nearly every Shabbos this summer, we’ve been enjoying homemade pizza oozing with tomato sauce and roasted vegetables. Kids, single guys, even guests who warily join our “heavy on the veggie” home, take a slice (or several!). And best of all–it takes less than 10 minutes to prepare.
Pizza crust (see my post on the food processor for the recipe, or I also like the frozen whole-wheat dough from Breadsmith)
Thinly sliced vegetables (mushrooms, zucchini, summer squash, spinach, tomatoes, etc.)
Fresh basil and oregano
Cover the crust with tomato sauce, using more than you would on a cheese pizza. Cover the sauce with the veggies (I like big slices of tomatoes on top to hold it all together) and sprinkle the chopped herbs over all of it. Drizzle olive oil on top and bake for 20 minutes at 375 degrees. Slice when cold and serve warm.