Zucchini-Bell Pepper Pizza

The night was bright and calm. When  I woke up in the middle of the night I didn't need any light. The rooms were are all filled with a kind of light from the snow outside. When I looked outside it was snowing against my window.
I went back to bed and instandly fell asleep again. It must have been a windy night, cause
when I entered the kitchen and looked out on the balcony I saw my compost bucket laying on the floor, covered with snow.

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Zucchini-Bell Pepper Pizza

 

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 small red onion, cut in half then thinly sliced
• 1 cup sliced bell peppers
• 1 small zucchini, sliced
• 1/2 cup pizza sauce, no added sweeteners
• 1 (10- or 12-inch) whole-wheat thin pizza crust
• 1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
• 8 green olives, diced
• 1 tablespoon chopped fresh basil
• 1/2 cup shredded vegan mozzarella cheese

 

Directions:

 

Preheat oven to 450°.

 

In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers, and zucchini slices.

 

Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and vegan mozzarella cheese.

 

 Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet.

 

Bake 10 minutes or until cheese is melted and bubbly.

 

 

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Marinated Tomato Salad

Serves 4

 

Ingredients

• 6 medium tomatoes, diced
• 2 green bell peppers, diced
• 1 onion, diced
• 1 tablespoon agave nectar
• 2 tablespoons vinegar

 

Directions

 

Combine vegetables; sprinkle with agave nectar, salt and pepper to taste. Add vinegar and stir.

 

Let sit 2 hours before serving.