Garden Salad Pizza

• 1 c. chopped fresh ripe tomato (about 1 large)
• 1/2 c. diced red onion
• 1/2 c. diced green bell pepper
• 1/2 c. diced red bell pepper
• 1/4 c. chopped green onion
• 1 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• salt and pepper to taste
• 4 c. grated Mozzarella cheese

1. Put a pizza stone on the lowest rack of the oven.
2. Preheat to 400u0b0.
3. (If you use a metal pan instead, do not preheat the pan.) Toss the vegetables with oil and vinegar.
4. Let set for 30 minutes. Cover two (12-inch) pizza shells such as Boboli, with the cheese (leaving a 1/4-inch rim); sprinkle the vegetable mixture over the cheese.
5. Slide the pizzas onto the pizza stone.
6. Bake for 15 minutes or until the crust is golden brown.

fresh ripe tomato, red onion, green bell pepper, red bell pepper, green onion, red wine vinegar, olive oil, salt, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339942 (may not work)