By Peggi Tebben


cooking spray1 small zucchini, sliced1 cup red onion, sliced½ bell pepper, bigger, bite size pieces1 cup fresh button mushrooms, sliced1 large homemade pizza dough, ⅔ way cooked½ cup ½ cup (+ or -) pizza sauce3 oz shredded mozzarella8 oz shredded Colby-Jack cheese30 slices pepperoni12 oz al fresco tomato & basil chicken meatballs (cut in half)


  1. Preheat oven to 425°F.
  2. Prepare your favorite pizza crust.
  3. Bake in preheated oven for about 20 minutes, until edges are browning but not done yet. Set aside.
  4. Turn oven down to 400°F.
  5. Using a mixer, combine sauce ingredients, mixing well.
  6. Pour ½ cup sauce on the crust and level out. May need more or less, depending on your preference.
  7. Arrange the zucchini slices on pizza (do not overcrowd).
  8. Next, arrange the bell peppers, mushrooms, and onions on the pizza. 
  9. Cover with the mozzarella and then the colby jack cheeses.
  10. Next, arrange the pepperoni slices on pizza (may need more or less).
  11. Now, arrange the meatballs on top, with the flat side down and not laying on top of the pepperoni.
  12. Bake in 400°F oven for about 20 minutes, or until cheese is all melted and edges are browned.
  13. Remove from oven and let set 5 minutes before slicing.

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Tags: Lunch, Dinner, Pizza, Meat, Cheese, Baking

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