Awesome Veggie Pizza

sprinter

Ingredients

• 1 Recipe of Calzone/Pizza dough - add 1 TBSP Italian Seasoning	• 6 Oz Feta Cheese - I used Tomato Basil flavored
• 12 Oz Roasted Bell Peppers - could use fresh also	• 1 Cup Mozzarella cheese shreaded
• 12 Oz Fresh Mushrooms - I used Portabellos	• 2 Tbs Fresh grated parmesan cheese
• 1 tsp Olive Oil	• 1 Tbs Italian Seasoning
• 6 Fresh Plum Tomatoes, sliced thin	• 6 Sun Dried Tomatoes - sliced thin
• 12 Oz Fresh Spinach - about 2 - 3 bunches
• 14 Oz Artichoke Hearts - one small bottle - drained and sliced or quartered

Instructions

Start BGE - get temp. steady at 450 with a pizza setup, however it is that you do that, i.e. place setter or pizza stone etc.
Prepare the dough, let it rise per instructions
Place the dough on the pizza stone, brush with olive oil, sprinkle parmesan cheese on and place in pre-heated egg and cook for about 6 minutes - you want to cook the dough about 60% done
Take the dough out of the BGE

In a skillet, saute the mushrooms, sun dried tomatoes, and pepper for about 6-7 minutes
Place the pepper/mushroom/tomato mixture on the dough
Sprinkle the remaining ingredients on the pizza, cheeses last
Bake in the BGE for another 7-10 minutes or until the cheeses are melted
Let stand for about 5 minutes before serving

Notes

You could precook the crust in an oven if it would be easier.

Number of Servings:

Time to Prepare: