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SERVES:

INGREDIENTS:

1 3/4 pounds whole wheat pizza dough

2-3 medium onions
2 medium peppers
olive oil as needed for sauteing veggies
1/2 cup chopped green onion (optional)
2 large cloves garlic, minced
1 generous Tbs chopped fresh thyme
4-ounces crumble goat cheese
approx. 1/4 cup grated parmesan cheese
black pepper to taste

PROCEDURE:

Preheat the oven to 425 degrees and then peel, halve and thinly slice 2-3 medium onions and also deseed, quarter and thinly slice 2 medium fresh peppers.

You could use any color pepper, instead of a combination like I'm doing today, and then you'll want to saute those things in a large nonstick pan, in a little olive oil, with about 1/2 cup chopped green onion, 2 large minced cloves of garlic and 1 Tbs fresh chopped thyme.

While you're keeping your eye on the vegetables, roll the pizza dough out on a floured surface and then transfer that rectangular shape to an oiled baking tray and let that rest as the vegetables are finishing up.

After the onions and peppers have been cooking along for 10 minutes or so, turn the heat off and let them cool down.

At that point, transfer that mixture to the top of the pizza, sprinkle on about 4-ounces of crumbled goat cheese, sprinkle on some grated parmesan cheese, add a crack of black pepper if you like, drizzle the outside edge of the dough with olive oil and pop the tray into the preheated oven.

That shouldn't take any more than 15-18 minutes to bake at 425 degrees.

HINTS:

Use feta cheese instead of goat cheese if you like.