Instructions

For the sauce:

1. In a saucepan, heat up olive oil for sautéing
2. Finely chop the yellow onion and garlic
3. Throw it into the pan and sauté until it starts to turn brown
4. Pour the can of San Marzano tomato’s into a food processor to remove any chunks
5. Once the canned tomato’s is smooth, pour it into the saucepan
6. Add salt, pepper, oregano, and basil to taste
7. Keep this cooking on low for about an hour for the best taste

For the pizza:

1. Preheat your oven to 400 degrees
2. Dice all the veggies and set aside
3. Spread flour out and knead the dough
4. Use a rolling pin to stretch the dough to its desired shape (ours is rectangular)
5. Spread the sauce on the dough
6. Sprinkle the shredded cheese throughout
7. Add on your veggie toppings (zucchini, onion, mushroom and artichokes)
8. Put the pizza in the oven
9. Cook for 20 minutes and until the crust looks crips and the cheese starts to bubble
10. Take the pizza out, cut and enjoy!

This pizza tastes better as a thin crust
Let the pizza settle for 3 minutes before slicing
Cut the veggies into small pieces so they cook faster