Fast food gets an upgrade and a full-bodied cabernet sauvignon adds to the gooey goodness of pizza.
1 1/2 poundsvine-grown tomatoes, sliced thick
1 medium-sizedred pepper, stemmed, seeded and sliced
5 tablespoonsolive oil, divided
1 tablespoondried oregano
1 tablespoondried basil
1 teaspoonsea salt
4 clovesgarlic, peeled and halved
2 largeportobello mushroom caps, sliced
1 9-inchpremade pizza crust
8 ouncesmozzarella, sliced thin
8 to 10 leaves teaspoonfresh basil, torn
Red pepper flakesto taste
Prep time: 20 minutes
Total time: 50 minutes
Preheat oven to 400 degrees Fahrenheit.
Rinse and prep tomatoes and red pepper. Mix in large bowl with 2 tablespoons olive oil, dried herbs, salt and garlic. Set aside for a few minutes.
Lightly coat large baking sheet with 1 tablespoon oil. Place red pepper, garlic and tomatoes on sheet and cook in oven until tomatoes start to brown, about 10 minutes. Add mushrooms and cook for about 10 more minutes or until mushrooms brown. Remove from oven and allow to cool a bit.
Brush outer crust of pizza with remaining oil, using extra if needed. Place cooked vegetables on pizza crust and top with mozzarella and fresh basil. Return to oven until cheese starts to crisp, about 10 minutes. Remove and let stand for a few minutes. Serve hot.