It seems that Friday night has become our pizza night. Udi’s Gluten Free Pizza Crust makes this a quick and easy way to enjoy pizza. I really like to make non-traditional pizza.
During the summer months I have a nice herb garden which typically produces enough basil for several batches of pesto. The pesto can be frozen and used throughout the year with pasta or makes a real mean pizza sauce.
Back in November of 2010 I posted Before the Freeze. In that post there was a recipe for Green Tomato Pasta Sauce.
The sauce freezes well and is great tossed with pasta. It is also great as a sauce for pizza. Last night we really enjoyed a deliciously different gourmet pizza.
Green Tomato Meatball Pizza
1 pizza crust (8 to 9 inch)
1 cup Green Tomato Pasta Sauce
2 to 3 teaspoons olive oil
6 to 8 baby bella mushrooms, washed and sliced
1/2 medium onion, thinly sliced
1/2 medium bell pepper, thinly sliced
1/2 cup shredded Munster cheese
1/2 cup shredded Mozzarella cheese
6 frozen meatballs, partially defrosted and sliced in thirds
Parmesan cheese, freshly grated
Preheat oven to 375 degrees. Place the pizza crust on cast iron griddle or baking stone. Spread with pasta sauce; set aside.
In a heavy skillet warm olive oil and add in sliced mushrooms. Cook over medium heat until browned nicely. Add in onion and bell pepper slices cook over low heat until onion begins to lightly caramelize. Sprinkle the cooked vegetables over the sauce.
Combine the Munster and Mozzarella cheese and sprinkle over the vegetables. Top with sliced meatballs and a generous sprinkling of Parmesan cheese.
Put in oven and cook for 10 to 15 minutes or until cheese is bubbly and pizza is hot. Enjoy!