Greek Vegetable Pizza

I love the garlicky flavor of this "White" (versus classic "Red") vegetable pizza. It is easier to serve (less messy) as an appetizer than a tomato-based pizza.

• Ready In: 40 mins
• Serves: 4-5
• Yields: 1 pizza

Ingredients

• 1  package  pizza crust mix or 6  pocketless pitas

• SAUCE

• 2 -4  tablespoons red wine vinegar
• 3  tablespoons Dijon mustard

• TOPPINGS

• 8  cloves fresh garlic, minced
• 2  tablespoons  dry  pizza seasoning (sprinkle kind)
• 4  ounces  grated part-skim mozzarella cheese
• 4  ounces  marinated artichoke hearts, chopped &,rinsed
• 1⁄4 cup  diced onion
• 1  cup  diced roma tomato (cut 1/4" thick round slices)
• 1  cup  sliced fresh mushrooms, sauteed or 1 (4 ounce) can  sliced mushrooms
• 1⁄4 cup  diced red bell pepper
• 2  ounces  grated parmesan cheese
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes (optional)

Directions

1. Prepare crust according to package directions.
2. Spread crust in thin layer on large rectangular baking sheet or pizza pan.
3. "Mix Sauce ingredients together and spread on crust (like you would spread a tomato sauce) with spoon or pastry brush, using some or all of it (I use all of it).
4. Place toppings on pizza in order listed.
5. Bake at 375 degrees on bottom oven shelf until crust is crispy and cheese is melted, between 18-25 minutes.
6. Cut into 10 slices for a meal or smaller squares for appetizer servings.
7. For Variety- Optional ingredients: 1 cup cooked, shredded chicken; 1/4 cup finely chopped fresh spinach, 2 tbs diced pepperocini (Greek) peppers; 2 tablespoon sliced black olives.