Garden Vegetable Pizza

Ingredients

• 0.3 cup cider vinegar 
• 1 tablespoon basil leaves dried fresh chopped
• 1 teaspoon rosemary leaves or dried fresh chopped
• 1 teaspoon thyme leaves dried fresh
• 1 clove garlic minced pressed peeled
• 1 cup green onions thinly sliced
• 2 cups mushrooms thinly sliced
• 3 tablespoons olive oil 
• 0.5 cup parmesan cheese grated
• 2  baked pizza crusts thin
• 1 cup bell peppers diced red
• 1.5 cups roma tomatoes thinly sliced
• 8 servings salt 
• 1 tablespoon shallots minced
• 0.5 lb mozzarella cheese shredded
• 2 cups crookneck squash yellow thinly sliced

Equipment

• bowl
• baking sheet
• oven

Directions

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.).
3. Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture.
4. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts.
5. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.
6. Bake in a 425 regular or convection oven until cheese is lightly browned, 15 to 20 minutes.
7. Drizzle with remaining vinegar-oil mixture.
8. Cut into wedges.