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Recipe for Cheeseless Vegetable Pizza
•1 sliced zucchini
•1 thinly sliced small onion
•1/2 cup sliced black olives
•1 cup marinara or spaghetti sauce
•1 cup Spinach Pesto Sauce
•1 Pilsbury refrigerated pizza crust
•2 Tablespoons Olive Oil
•Sweet Paprika to spare
•3 cloves minced garlic 

After preheating the oven, Spread the olive oil on a baking sheet and sprinkle paprika around on top. Open the pizza crust and spread it out on the cookie sheet, pressing down evenly. (I find this pushes the oil and seasonings around.) Spoon the sauce out over the crust and spread it as far to the ends as desired. Spread the vegetables around evenly. Mince the garlic and sprinkle bits on eat piece of zucchini. Lightly salt over the garlic. Place the cookie sheet in the oven. Putting the cookie tray on the bottom rack or one space up from the bottom cooks the bottom more evenly than if the pizza is cooked higher up. Meanwhile, make the “Pesto Sauce Recipe.” I created a side salad to go with the meal. Use any veggies or meat you like.



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