1 package refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 ; cup (1 ounce) grated fresh Parmesan cheese
1 ; teaspoon Italian Seasoning Mix
1. Preheat oven to 400°;;F. Roll pizza crust into a large baking stone. Mix pressed garlic and olive oil coat crust evenly with it. Bake crust 7 minutes. Remove from oven.
2. Slice veggies.
3. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven.
Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
You can add pepperoni and red pepper flakes for added flavor.