Very Veggie Pizza With Olives And Artichoke Hearts - cooking recipe

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
Preparation
    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\u00b0.
    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.
    Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
    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.
    To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
    Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
    Distribute the cheese evenly over the vegetables.
    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.
    Slice the pizza into wedges and serve.

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