Roasted Vegetable Pizza with Ghost Pepper Sauce

Looking for a change from your regular pizza night? Try this roasted vegetable pizza with a kick!

Ingredients:

• • 1 large store-bought dough or your own recipe
  • 1 cup cheese (your choice)
  • Fresh Parmesan cheese
  • ¼ cup jarred hot pepper rings, chopped
  • 1 ghost pepper, halved, seeded, and minced
  • 1 can of diced tomatoes
  • 2 tbsp. olive oil
  • ¼-1/2 tsp. dried oregano
  • ¼-1/2 cup fresh basil, chiffonade
  • ¼ tsp. black pepper
  • 3 garlic cloves, minced
  • 1 tsp. sugar
  • 1 large zucchini, halved and then sliced
  • 1 large onion, chopped
  • 8 oz mushrooms, sliced
  • 1 pint cherry tomatoes
  • 1 green pepper, chopped
  • Salt and pepper
  • ½ tsp. garlic powder
  • Olive oil

 

Instructions:

1. Preheat oven to 425F. Line two baking sheets with parchment paper.
2. Mix together all of the veggie mixture, adding just enough olive oil to nicely cover the veggies. Spread evenly onto two pans. Two pans ensures roasting and not steaming of the veggies. Roast for 20 minutes and then toss the veggies. Cook for another 10 minutes and remove from oven. Set aside.
3. Combine all the sauce ingredients into a medium saute pan. Bring to a boil over medium heat and reduce to a simmer. Simmer, uncovered, for a good 20-30 minutes, making sure you see much of a reduction in liquid. Remove from heat and blend if you prefer a smoother sauce.
4. Preheat oven to 475F.
5. Roll out your dough and place onto pizza pan or stone. Pour on the sauce, followed by the veggies. Top with cheese and grate on some fresh parmesan. Sprinkle the top with the marinaded hot pepper rings. Place into the oven and bake for about 12 minutes, or until your crust is cooked through.

• • • • • • CAUTION: USE GLOVES WHILE HANDLING GHOST PEPPERS TO AVOID CONTACT WITH SKIN.