As promised, here is the recipe to the veggie pizza everyone loves:
1 package pizza crust mix (I use Pillsbury hot roll mix)
1 tbsp olive oil (vegetable oil is fine too)
1 can pizza sauce (Don Peppino’s is the best)
2 cups (or more) shredded mozzarella
1 red pepper, cut into 1-2 inch strips
1/2 red onion, cut into 1-2 inch strips
1 package sliced cremini mushrooms
1 small can sliced black olives
1 clove chopped garlic (optional)
Make crust according to package directions. Working gently with your fingers, spread dough into pizza pan (I use a full cookie sheet). Using pastry brush, spread oil over dough. Next, using a spoon, spread sauce over dough, leaving room for crust (I use about 1/2 a can for a full cookie sheet pizza, less than 1/2 if the pizza is smaller). Sprinkle about 1 and 1/2 cups of the mozzarella on pizza and reserve the last 1/4 cup.
Spread all the toppings around on the pizza. If using garlic, make sure it’s TINY pieces in TINY amounts and spread FAR apart. Nobody wants a full mouth of garlic, trust me. Put remaining cheese on top of toppings.
Bake according to package directions, or 425F for 10-15 minutes.
Also, it’s ok if all the toppings look like they’re overcrowding the pizza. The mushrooms shrink significantly when cooked, so an overcrowded pizza looks normal after cooking. If you decide to include meat, pepperoni slices shrink as well.