Home of the BrewNosers

Lightly fry Mushrooms and garlic. Thin slice tomato (in place of sauce) and top with salt pepper etc.

Then anything goes. I like mixed peppers, Brocly and tosted pine nuts.

Top with cheese (goat or old white cheddar are favs).

Sandy

Without at least pepperoni, its just round flat bruschetta.

JMO tho'

Pesto, artichoke hearts, sun dried tomatoes, olives, feta

properly sauteed onion, spinach, zucchini, feta and roasted garlic with a red sauce. FTW.

I would recommend trying this veg head pizza recipe... it calls for the pizza being grilled so bear that in mind....one of the better Pizza recipes our there. I was skeptical too, like many hard core meat eaters... that I would ever try a veggie recipe... but this one is the bomb.....

Dough:
1 envelope (2 tsp) dry active yeast
1/2 tsp granulated sugar
2/3 cup warm water
2 cups all purpose flour
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp EVOO

Combine yeast, water & sugar in medium bowl, let stand 5 mins. Add two cups flour, salt, pepper and EVOO, stir until dough holds together... trasnfer to work surface, knead until smooth and elastic... takes a few minutes.

Once you get the dough to the thickness you like... divide into four small or two medium pizzas... smaller are easier to work with on the grill.... slap it on grill for 2 to 3 mins and let it firm up, take the dough off and use the side with grill marks.

Pesto:

2 cups arugula
1 large garlic cloves crushed
2 tbsp pine nuts
1/4 tsp freshly ground black pepper
1/2 cup EVOO
1/2 cup freshly grated parmigiano-reggiano (recommend Italian... not cnd)
place in food processor and turn until finely chopped, with motor running add oil...
transfer mixture to bowl... add cheese

toppings:
3 med bell peppers red and or yellow
1 1/2 pounds fresh shiitake mushrooms stems removed
EVOO to brush dough with
Kosher Salt and black pepper

1 cup chopped arugula
1 tomato chopped
1/2 freshly grated parmigiano-reggiano
juice of 1 lemon.

grill the peppers and do the paperbag trick to remove skins, brush mushrooms caps with EVOO and grill until tender 8 to 10 mins, baste with oil as you proced they tend to try out quickly. remove mushrooms from grill and cut into half inch slices

spread pesto on the aforementioned grilled crust... distribute mushrooms and peppers on top... grill pizzas over direct med heat until crusts are crisp 4 to 6 mins...remove from grill top with argula tomato lemon jucie and cheese. done cut into wedges and serve warm.

Mushrooms aren't vegetables, unless you're in Pennsylvania (where it's the 'state vegetable').

I make mine with whatever's around. Usually tomato sauce, onions, walnuts, maybe zucchini and fresh tomatoes if I have any. Brown butter, squash and apple's good too, if I have some cheddar on hand.

My fav non meat pizza so far has been:
From bottom to top...
sauce,caramelized onions, peach slices, blue cheese and red wine vinegar reduction.

You can add arugula or mustard greens just before serving.