Garden Vegetable Pizza

• 1/4 cup cider vinegar
• 3 tablespoons olive oil
• 1 clove garlic, peeled and minced or pressed
• 1 tablespoon minced shallots
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
• 1 teaspoon fresh thyme leaves or dried thyme
• 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary
• 2 thin, baked pizza crusts (10 oz. each, 12 in. wide)
• 2 cups thinly sliced mushrooms
• 2 cups thinly sliced yellow crookneck squash
• 1 1/2 cups thinly sliced Roma tomatoes
• 1 cup diced orange or red bell peppers
• 1 cup thinly sliced green onions
• Salt
• 2 cups shredded mozzarella cheese (1/2 lb.)
• 1/2 cup grated parmesan cheese

1. In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.
2. Set pizza crusts in 2 pizza pans (12 in. wide) or on 2 baking sheets (12 by 15 in.). Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.
3. Bake in a 425u0b0 regular or convection oven until cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining vinegar-oil mixture. Cut into wedges.

cider vinegar, olive oil, clove garlic, shallots, fresh basil, thyme, rosemary, thin, mushrooms, tomatoes, orange, green onions, salt, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/garden-vegetable-pizza (may not work)