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Southwestern Veggie Pizza - a recipe from a dear friend in Florida.

It's delicious!! I make it about every other week... ENJOY

Ingredients: pizza crust, bean dip, salsa, Monterrey jack cheese, garlic, zucchini, squash, and carrots.
You can really use any veggies. The real recipe calls for zucchini and carrots. I like to add squash, or red pepper, or onion. It's all yummy.

Technically you are supposed to use 2 minced garlic cloves, but I forgot to buy it, so I used the powder stuff. It's just fine.


First... slice the veggies! (or chop if you have red pepper and onion- which I ended up throwing in onion)

Saute in olive oil and garlic until crisp tender. I don't know what that means, so I just saute until I feel like it's enough. Oh- and the reason for TWO pans is because we love this so much, 1 pizza is never enough! so I ALWAYS make 2 at a time!

Here are those veggie looking good.

While the veggies saute, spread some bean dip on the crust. Now, I use pre-made crust because I tried making my own crust once and it was a lot of work and not any better than this one. So I use the pre-made. If you make your own, of course you need to pre-bake it some before spreading on the bean dip. I buy 1 jar and use half on each pizza. (I find this jar in the chip aisle. It's a bit spicy, but really good).

While all of this is happening, measure 1/2 cup of salsa and drain it. Just let it sit like this for a bit so the juice comes out. I forgot to do this once, and it really does make a difference.

Glob your drained salsa onto the pizza.

Spread it out really nice and even!

Add your veggies. Looking YUMMY and SMELLING GREAT!

Now, put it on into the oven. Based on my pre-made crust directions, I am supposed to cook it for 10 minutes. So I cook it for 5, pull it out, add the shredded Monterrey jack cheese, and then put it back in for 5 more minutes.

The finished product! AMAZING!

This pizza did not last the night.

We started the other one, and now we have 4 pieces left for lunch tomorrow! Can't wait!