This wasn't one of my daughter's favorites, but I had fun putting it together. You can decide if you like the tastes.
Start with, of course, the almost famous whole wheat pizza dough using rosemary olive oil.
1 tablespoon tomato paste
1/2 teaspoon pear chardonnay vinegar from Coeur d'Alene Olive Oil Store.
1/4 teaspoon extra virgin olive oil (no flavoring)
pinch of sugar
Mix, set aside.
1-1/2 - 2 cups Jarlesburg cheese, divided
1/4 teaspoon Penzey's Pizza Seasoning
1/4 teaspoon fresh ground pepper
Grate cheese. Set aside 1/3. With the remaining, first dust with pepper, then dust with pizza seasoning to taste.
Yellow and green pepper slices
Half moon zucchini slices
Firm ripe just picked vine tomatoes
Roll out pizza dough, rub base with olive oil (I used rosemary again), spread sauce to fluted edges, spread spiced cheese, arrange vegetables, sprinkle with remaining cheese.
Bake at 450 degrees until cheese is melted and crust is cooked.