Very Veggie Pizza With Olives And Artichoke Hearts

• 1 small zucchini, thinly sliced
• 1/2 small white onion, cut into thin wedges
• 1 small yellow bell pepper, cut into long thin strips
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1 Boboli pizza crust (12-inch)
• 1 (8 ounce) jar marinated artichoke hearts, well drained and halved
• 2 plum tomatoes, cored and thinly sliced
• 1/3 cup ripe black olives, pitted and halved
• 2 cups coarsely shredded mozzarella cheese

1. Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500u0b0.
2. While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
3. Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
4. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
5. To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
6. Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
7. Distribute the cheese evenly over the vegetables.
8. Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
9. Slice the pizza into wedges and serve.

zucchini, white onion, yellow bell pepper, extra virgin olive oil, oregano, kosher salt, red pepper, crust, tomatoes, black olives, mozzarella cheese

Taken from www.food.com/recipe/very-veggie-pizza-with-olives-and-artichoke-hearts-183054 (may not work)