Garlic Olive Oil Pizza with Fresh Tomatoes and Veggies

This pizza is so quick and easy to make for a weeknight dinner. We use an organic store-bought crust to save on time, and throw together whatever veggies we have on hand for fresh flavor. 

If you’re craving pizza, this is a great way to incorporate your farmer’s market finds and still get a ton of nutrients.

We use garlic and extra virgin olive oil for the base, instead of a tomato sauce, so the flavors of the veggies really shine. Let us know your favorite variations!

INGREDIENTS

• 1 pre-made 12-inch organic pizza crust
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced (we LOVE garlic, you could use less)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon oregano
• 1 roma tomato, sliced
• 1 small head broccoli, chopped
• 1 zucchini squash, halved and sliced in half inch rounds
• 1 portabella mushroom, cut in cubes
• 1 red or white onion, halved and sliced
• 1/4 cup chopped kalamata olives
• 8 ounces organic feta cheese, crumbled (optional)

Optional: add pepperoni, bacon, asparagus, artichokes, spinach, or any other toppings you love

PREPARATION

1. Brush crust with extra virgin olive oil.
2. Layer veggies and garlic evenly over crust.
3. Top with feta.
4. Finish by lightly drizzling olive oil and sprinkling with salt and pepper and oregano.
5. Bake according to package directions or until cheese is melted and crust is baked to desired crispiness.
6. Add parmesan and red pepper flakes before serving.