Shellie’s Veggie Pizza with Mozzarella and Feta

Welcome back to the kitchen! I’ve got a real treat for y’all today. It’s my Veggie Pizza with Mozzarella and Feta. Folks, I hate to brag but the other evening I took some of my favorite flavors, layered ‘em on a pizza crust, topped ‘em with a couple delicious cheeses and, well, I knocked it out of the park. No joke. Let me show you the ropes.

“Shellie’s Veggie Pizza with Mozzarella and Feta”

1 pizza crust (your choice, homemade and or store bought)

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon fresh basil, diced

1 tablespoon butter

½ red onion, sliced

Banana pepper slices

2 cups of Broccoli florets

Half carton cherry tomatoes

8 ounces sliced mushrooms

8 ounces grated mozzarella

2 and ½ ounces feta cheese crumbles

Salt

Pepper

I’ve preheated the oven to 475 degrees and I’ve got a half cup of sliced red onion sautéing in a tablespoon of butter on the stove. Right now, I’m prepping the veggies. We’ll remove the florets off of this broccoli and place ‘em in a bowl with a half carton of cherry tomatoes, a carton of sliced mushrooms, and 2 tablespoons of minced garlic. We’ll pour a couple of tablespoons of olive oil over these veggies with a tablespoon of red wine vinegar. We’ll stir well, spread ‘em out on a cookie sheet and put ’em in the oven for fifteen minutes. Then we’ll brush olive oil over our pizza crust and slide it into the oven alongside the veggies during the last five minutes to prebake.

When the time is up, we’ll spread the grated mozzarella over our crust and top with the broiled veggies and sautéed onion. Layer with as many banana peppers as your group would prefer and finish with feta cheese crumbles and freshly diced basil. Now, we’ll put our pizza back into the oven for another six-to-eight minutes or until the cheese is melted.  Enjoy my Veggie Pizza with Mozzarella and Feta y’all. It’s some mighty fine eating from the All Things Southern kitchen to yours.