Very Veggie Pizza With Olives and Artichoke Hearts

A melty-cheesy veggie pizza

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1  small zucchini, thinly sliced
• 1⁄2 small  white onion, cut into thin wedges
• 1  small yellow bell pepper, cut into long thin strips
• 2  tablespoons extra virgin olive oil
• 1  teaspoon dried oregano
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon red pepper flakes
• 1  Boboli pizza crust (12-inch)
• 1 (8 ounce) jar  marinated artichoke hearts, well drained and halved
• 2  plum tomatoes, cored and thinly sliced
• 1⁄3 cup  ripe black olives, pitted and halved
• 2  cups  coarsely shredded mozzarella cheese

Directions

1. Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
2. While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
3. Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
4. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
5. To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
6. Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
7. Distribute the cheese evenly over the vegetables.
8. Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
9. Slice the pizza into wedges and serve.