Garden Vegetable Pizza

Make this easy-crust pizza any time of year, but especially when you can access fresh vegetables from your personal garden or local farmer’s market.


  • 1 tsp olive oil
  • 2¾ cups fresh vegetables (bell peppers, mushrooms, red onion, spinach leaves, and olives), sliced
  • 4 pita flatbread rounds
  • 1/3 cup prepared marinara sauce
  • 1 cup Bothwell Smoked Gouda, grated


  1. Preheat oven to 450 degrees F.
  2. Coat vegetables in non-stick cooking spray; reserve.
  3. Spread marinara sauce over flatbread rounds.
  4. Top equally with ½ cup cheese and reserved vegetables.
  5. Top with remaining cheese.
  6. Bake uncovered for 10 minutes or until crust is golden brown and cheese is melted.