Veggie-Pepperoni Pizza

Scott's personal favorite, this pizza gives you the heartiness of pepperoni combined with the color and satisfying flavor of several mild vegetables. It’s a great balance when you want don’t want to go too overboard on the meat and grease, but would also prefer not to look like you can’t handle a powerful pizza punch.

Ingredients:
MYOP crust
1 ladle sauce
Shredded cheese
Chopped onions
Mushrooms
Baby Spinach leaves
Pepperoni
Hot banana peppers/jalapeños
Parmesan cheese
Garlic powder
Oregano/crushed red pepper

Directions:
It may help you to start by getting a plate of spinach (don’t be scarce on this, it wilts and shrinks considerably) and your hot pepper of choice from the salad area. Head over to the MYOP area and spread a crust (try using our double crust recipe if you want) with some sauce. Spread it until very close to the edge, but don’t overdo it- you should not have any abnormal blobs. Cover liberally with cheese. Sprinkle the onions evenly over the cheese, then top with mushrooms and well-distributed spinach leaves. Don’t worry, they shrink a lot, so you’re pizza won’t be all green. Arrange the pepperoni on top, and fill in any empty spaces with hot peppers. Then head over and sprinkle a generous amount of parmesan cheese on top, then dust with garlic powder. Top with oregano and crushed red pepper to your liking, then hand it in to the nice Leo’s lady. You should be pleasantly surprised by the diversity of color and texture on your satisfying pizza.