Indulgent Veggie Pizza

We have a pizza problem in my house.  The problem is we like it a little too much.  I make pizza about every 10 days.  I am constantly trying to come up with new combinations and this one emerged a couple months ago.  It stuck around for several rounds of pizza making, before I had to temporarily retire it in favor of creating new pizzas.  But it will be back!  As soon as the farmer's market is swinging for spring, this will be a staple.  If a veggie pizza can be over the top and indulgent, this is it!  The Boar's Head Horseradish White Cheddar is the icing on the cake... cheese on the pizza.


Indulgent Veggie Pizza
12-14 oz whole wheat pizza dough (~3/4 this recipe)
corn meal
1 C shredded mozzarella
~1/2 C (or a little more) shredded Boar's Head horseradish white cheddar
1/2 lrg onion, sliced
1/2 lrg red bell pepper, sliced
1 med zucchini, cut into half moons
1 C roughly chopped spinach
2 heaping Tbsp chopped kalamata olives
2 heaping Tbsp chopped black olives
sauce:
1 C crushed tomatoes
1 tsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1/4 tsp crushed red pepper flake

   Sprinkle a pizza pan with cornmeal.  Stretch dough into a ~14 in circle.  Pre-bake for 5-7 minutes at 450 deg F on bottom rack.
   Combine ingredients for sauce.
   Quickly saute onions, bell pepper, and zucchini over med-hi heat in some oil with salt and pepper.  About 3-4 minutes.  They should be just starting to soften.
   Spread sauce onto crust.  Add spinach, then cheese, and top with vegetables and olives.
   Cook in 450 deg F oven on middle rack for 8-10 minutes, until bottom of crust is crispy and brown and cheese is bubbly and golden.
   Serves 4.