Name: Garden Harvest Pizza
Total time: 25 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 zucchini; thinly sliced with a peeler; 1 eggplant; sliced; 3 tablespoons pesto sauce; 1 medium red onion; finely chopped; 4-5 cherry tomatoes; quartered; 5-6 chestnut mushrooms; chopped; 5-10 basil leaves; whole or torn

Addım 1 :Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).

Addım 2 :Thinly slice the zucchini using a peeler and slice the eggplant. Place both in a large bowl. Add the chopped mushrooms and mix well.

Addım 3 :Pour the pesto sauce over the sliced vegetables in the bowl. Mix thoroughly, ensuring an even coating of the pesto.

Addım 4 :Spread the vegetable and pesto mixture evenly on the Pınar gluten-free pizza base, creating a colorful canvas of flavors.

Addım 5 :Quarter the cherry tomatoes and distribute them over the pizza. Add the finely chopped red onions for a hint of sweetness and crunch.

Addım 6 :Place the pizza in the preheated oven and bake until the crust is golden and the vegetables are tender. This typically takes about 15-20 minutes.

Addım 7 :Once out of the oven, sprinkle or place whole basil leaves on top of the hot pizza, infusing it with a burst of fresh aroma and flavor.

Addım 8 :Slice the pizza into wedges and serve hot, allowing the vibrant colors and garden-fresh flavors to shine.

Addım 9 :Feel free to add a sprinkle of your favorite cheese or a drizzle of balsamic glaze for an extra layer of richness. Enjoy your Garden Harvest Pizza, a delightful celebration of fresh vegetables and herbs! Bon appétit!