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Very Veggie Pizza

  • 8 ounces mushrooms
  • 1 green or yellow bell pepper
  • 1/4 small red onion
  • 8 ounces Fontina or Provolone cheese
  • 1 tablespoon olive oil or garlic flavored olive oil
  • 1 12-inch (16-ounce) ready-made Italian bread/pizza shell
  • 1/2 cup prepared chunky vegetable spaghetti sauce or pizza sauce

Heat oven to 450°F. Trim stems of mushrooms. Cut bell pepper lengthwise into quarters; discard stem and seeds. Fit SaladShooter® electric slicer/shredder with Shredding Cone and shred cheese into a small bowl. Fit SaladShooter® electric slicer/shredder with Slicing Cone. Slice vegetables into a large skillet heated with olive oil. Stir-fry vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or until mushrooms give up their liquid and liquid evaporates. Season vegetables with salt and pepper to taste, if desired. Place bread shell on baking sheet. Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
Makes 6 servings

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