Plum Tomato Pizza - Jet Stream Oven

12" pizza bread or frozen pizza shell, baked
1/4 cup each - green onions and red bell pepper, chopped
1 tsp olive oil
1 cup thinly sliced mushrooms
2 cups pizza sauce
1 cup fresh plum tomatoes, thickly sliced
1/4 cup parsley, chopped
1 Tbsp minced fresh basil or 1 tsp. dried basil

Over medium-high heat, saute onions in olive oil for 1 minute, then add
bell pepper and mushrooms. Cover and steam for 5 minutes.

Spoon pizza sauce over crust, then top with sauteed vegetables, sliced
tomatoes, parsley and basil.


Plum Tomato Pizza - Jet Stream Oven

For some flavorful, colorful variations that won't overload your pizza
with calories or fat, add one or more of the following toppings just before
Eggplant, thinly sliced
Garlic cloves, thinly sliced
Herbs, such as marjoram, oregano and thyme (fresh chopped or dried)
Pineapple chunks, fresh or canned, drained
Zucchini or yellow crookneck squash, thinly sliced
Yellow or green bell peppers

Place on rack in preheated Nesco®/American Harvest® Jet Stream
Cover with hold-down rack and bake at 400ºF, on LOW fan speed for
7-8 minutes.