Quick Veggie Lunch Pizza
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This pizza, or one of its many variations, have become standard lunch fare around our house. For lunch we normally use the smaller 8" pre-made pizza crust. Below is the original starting pizza. From here you can make anything you want.

Anna prefers regular low moisture mozzarella, but I often us fresh mozzarella myself. We leave out the red onions about half the time, but never leave out the fresh basil unless you have to.

Also add any meats that you want. We often add deli ham or turkey, Canadian Bacon, or pepperoni. Even cooked calamari, for a squid pizza. Shrimp would be good too.

I have even replaced the pizza sauce with a medium hot taco sauce, added cubed cooked chicken, and Monterey Jack cheese for a taco pizza. Anna really enjoyed that one.

1 Boboli Pizza Crust
1 bottle Ragu Pizza Sauce
1 pkg Mozzarella w/Tomato & Basil Blend
fresh basil leaves 		1 roma tomato
fresh mushrooms
red onion
Thinly slice the tomato and mushrooms. Chop several leaves of the fresh basil. Cut a couple or paper thin slices off the red onion.

Coat the pre-made pizza crust with a little olive oil. Top the crust with the pizza sauce, being care not to put to much on. Next, place the shaved onion slices on top of the sauce, and then sprinkle on the chopped basil. Now add the cheese. Top this with the sliced tomatoes and mushrooms.

Bake at 450 degrees until the cheese is melted and slightly brown around the edges. (This pizza can be a little watery because of the fresh tomato and mushrooms. If it is, just blot it with a paper towel before cutting. Or bake the fresh vegetables slightly while the oven is preheating, to dry them out.)