One Large Pizza Shell, Prepared
Eight Ounces Of Sliced Cremini Mushrooms
½ Cup Of Diced Yellow Bell Pepper
24 Ounces Of Baby Spinach (Steamed In Salted Water For Two Minutes And Then Drained)
½ Cup Of Diced Zucchini
Two Tablespoons Of Diced Red Onion
A Minced Garlic Clove
A Teaspoon Of Lemon Zest
The Juice Of ½ Lemon
Two Tablespoons Of Olive Oil
½ Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
Eight Slices Of Mozzarella Cheese
Six Slices Of Provolone Cheese
Preheat the oven to 475 degrees.
Put a 12-14 inch non-stick sauté pan on medium high heat for four minutes. Add the olive oil and the sliced mushrooms. Cook without touching the mushrooms for 5 minutes. Turn the mushrooms over and cook for an additional four minutes. Add the yellow bell pepper, the zucchini, the red onion, the garlic, the lemon zest, the sea salt, the crushed red pepper flakes, and the ground black pepper. Continue to cook while stirring for four minutes (or until the peppers are soft). Turn off the heat. Add the steamed spinach and the lemon juice. Stir all of the ingredients well.
Spread the cooked vegetables out evenly on the prepared pizza crust. Place the provolone cheese slices along the outer edge of the pizza. Place the mozzarella cheese slices in the middle of the pizza shell.
Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and browned slightly around the edges. Let the pizza cool for 10 minutes before slicing.