Vegetable pizza with blue cheese

Ingredients for 3 servings:

• 1 pack of pizza dough with sauce (pizza kit), or homemade
• 1 m.-sized bell pepper(s), red or yellow
• 2 medium-sized tomatoes or 180 g cherry tomatoes
• 1 handful of black olives (preferably Kalamata, pitted)
• 1 handful of pepper, mild or hot, according to taste
• ½ can artichoke(s), preferably pickled in water
• 1 large onion(s)
• 2 cloves garlic
• 1 pack of Gorgonzola or other blue cheese
• some pizza seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Cut the peppers into thin strips, dice the tomatoes or halve the cherry tomatoes. Halve the olives if necessary, and cut off the stem end of the pepperoni and remove the seeds. Halve the onion and then slice it into thin rings, press or chop the garlic. Drain the artichokes – I prefer to use them in water, otherwise it’s too oily. Spread the pizza dough on the baking sheet. Stir the garlic into the tomato sauce so it’s evenly distributed. Spread the tomato sauce over the dough. Then place the prepared vegetables on the pizza (I can’t say the exact amount for the olives and pepperoni, I always do it “on the spur of the moment”). Dice the blue cheese and spread it on the pizza as well. Bake the pizza in the oven at 180°C (350°F) for about 25 minutes, and when it’s done, sprinkle with pizza seasoning. Tip: Gorgonzola isn’t the cheese you need. Since we love blue cheese, I’ve also used up other varieties that needed to be used up. Occasionally, I also add capers to the pizza. You just have to like it. A nice red wine goes well with it!