We did fall pizza night in style.
Pumpkin ale? Check! Leaf plates? Check! Linens leaf napkins? Check!
I pulled our frostbiten pepper plants last weekend & in the process got 3 baskets of bell peppers. Yikes! That meant we'd get to put lots of peppers on our pizza. Hence, "pepper-only" pizza. Get it? We like dumb vegetarian jokes, okay??
It's Saturday, you should have pizza. You've have a long week. It'll feel like an indulgence but you'll pack in the veggies, too.
First, I made Alex's Ultimate Pizza Crust. If you like thin & crispy crusts, this is for you!
Once you have the crust, you can top it any way you like, but here's what we did:
Spread a layer of bbq sauce on one & minced garlic, olive oil & tomatoes on the other.
Then throw on lots of chopped onions!
Top it with LOTS of peppers, any color you like.
Add a generous sprinkle each of Italian seasoning, garlic powder, & basil for extra flavor.
Toss on several handfuls of swiss chard for some extra greens.
Bake at 400*F for 15 minutes.
Add a sprinkle of mozzerella cheese, but not a super thick layer. Let the veggies shine!
Bake another 7-9 minutes until slightly browned.
Slice & enjoy with linen napkins & beer.