Pizza how do I love thee! While many people turn to sandwiches or pasta for their favorite quick fix meal, I turn to my beloved pizza. Trader Joe's makes an excellent pizza dough that keeps for a few weeks in the freezer or fridge. Tonight's version is a classic veggie with sautéed mushrooms and zucchini. If you want pizza, but still feel like grilling, before topping the pie, grill the veggies instead of sauteeing them in a frying pan. Serve with a nice green salad or sliced, salted tomatoes. Pair it with a Rosé and you've got yourself a delicious almost weekend meal. Sound great? Get the recipe now, just

Mushroom, Zucchini, and Swiss-Cheese Pizza
From Food & Wine magazine
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2 pounds store-bought or homemade pizza dough
3 tablespoons olive oil
1 zucchini, halved lengthwise and cut crosswise into thin slices
1 pound mushrooms, sliced thin
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon dried thyme
1/2 cup dry white wine
1/2 pound Swiss cheese, grated (about 2 cups)
1/4 cup grated Parmesan

  1. Heat the oven to 425°.
  2. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
  3. Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl.
  4. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
  5. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
  6. Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.

Serves 4.