My friend Julie is a wonderful cook. She really should be making money from her skill instead of letting people like me blog about it. She is the annoying type who makes all these beautiful meals, and while you're watching her do it, it looks like the easiest thing in the world. Then when you try to do it yourself, it is an impossible, arduous task. With one exception. She showed up at a party last year with this pizza. This amazing pizza that is so easy to make.
Now why, you might be asking, am I including a pizza on this blog? That is not a meal that would generally be considered a problem, since all the toppings are cooked. The answer is, because this one is loaded with vegetables, and let's face it, that is something that is sometimes difficult to get for an OAS sufferer, and the result is sometimes just plain boring. This one is just a little different that your typical Pizza Hut fare. It is much more healthy, I would make it for anyone, including heart patients or anyone wanting to lower their cholesteral levels.
JULIE'S MEDITERANEAN PIZZA
1 pizza crust (Julie would make her own, but I cannot possibly do this, so to recommend that you do it would be laughable. If you can manage whole wheat, go for it, otherwise a regular one will do, but trust me the whole wheat one tastes so much better in this case)
1 jar of red pepper pesto
1 jar of roasted red peppers
1 jar of sliced olives
1 red onion, sliced and broken up into pretty little pieces
small broccoli florets
Spread pesto on pizza crust
Top with red peppers, olives, onion, broccoli, mushrooms, and cheese.
Bake at 350 F for 10 minutes, or if you are using a store bought crust, do whatever they say on the package.
Another nice thing about this pizza is that is looks really fabulous, so when you make it, everyone thinks you bought it at one of those overpriced gourmet grocery stores. It is also good for cutting up into small pieces and taking to a party. I took it to curling once for the snack after the game and everyone was really impressed that I had made it myself. Thank you Julie!