The price of it might have stopped me but pizza inspirations always stay with me!  When Mom had some leftovers on Saturday night, her and I threw together this delicious pizza.  I think I’ve said this before, but it is worth repeating:  there is no such thing as a bad pizza.  You get cheese, crust, a sauce (or not) and you’ve got yourself an amazing dinner.  It just so happened that a lot of the ingredients we had were very seasonal and made a delicious dish.  Customize it with your family’s favorites.  Try going meatless!  I am the biggest fan of meatball and John loves his pepperoni but there’s something about such a fresh vegetable pizza that you don’t even miss the meat.  Plus, loading up each slice with veggies makes it so filling!  Cut the pie smaller and you have yourself a nice springtime appetizer!

Gorgonzola and Veggie Pizza
Serves:  3 (12-inch pizza)
1 Mom's Pizza Dough
2/3 cup Gorgonzola cheese
1 tomato, diced
1 zucchini, sliced
1 red onion, diced
2 cloves garlic, minced
1 tablespoon oregano

Preheat the oven to 400 degrees F.  Roll out the pizza dough.  Top with half of the cheese; and the tomato.  Top with onion and garlic.  Then layer zucchini slices.  Sprinkle remaining cheese and oregano over the pie.  Bake for 12-15 minutes, until crust is nicely browned.  Serve hot.

Enjoy your springtime weekend!

Until the next time my oven is on...