>This recipe is from “The Vegetarian Cookbook”:

1 whole wheat pizza crust (also on blog)
3 T Garlic Oil*
3/4 cup tomato sauce** (uh-oh asterisks…don’t worry it is not that hard)
4 scallions
2 zuchini
1 leek
4 oz asparagus tips
1 T chopped fresh oregano
2 T Pine Nuts
2 oz grated mozzarella
2 T freshly grated parmesan
black pepper to taste

1.  Preheat oven to 425. Brush the pizza crust with 1 T Garlic Oil then spread tomato sauce over.
2.  Slice scallions, zuchini, leek and asparagus.
3.  Heat 1 T Garlic Oil in a frying and and stir fry the vegetables for 3-5 minutes.
4.  Arrange vegetables over the tomato sauce.
5.  Sprinkle oregano and pine nuts over the pizza.
6. Mix together the mozzarella and parmesan and sprinkle over vegetables. Drizzle 1 T Garlic Oil over cheeses and season with black pepper.
7. Bake 15-20 minutes until crisp and golden.

*How to make garlic oil:
3-4 cloves garlic
1/2 c olive oil

1. Peel garlic and ut whole cloves into small jar or bottle.
2. Pour oil into over cloves, cover and refrigerate for up to one week.
Brushing oil over the pizza crust before adding toppings will form a protective seal that keeps the crust crisp and dry.

**Tomato Sauce
OK, if you’re in a hurry Ragu Pizza Quick Sauce will cover it.
However, if you have the time try this instead:
Ingredients
1 T olive oil
1 onion, finely choped
1 garlic clove
1 x 14 oz can chopped tomatoes
1 T tomato paste
1 T chopped fresh mixed herbs such as thyme, basil and/or oregano
pinch of sugar
salt & pepper

1. Heat oil in pan, add onion and garlic and gently saute for about 5 minutes or until softened
2. Add the tomatoes, tomato paste, herbs, sugar and seasoning.
3. Simmer, uncovered, stirring occasionally for 15-20 minutes or until the tomatoes have  reduced to a thick pulp. Leave to cool.