Mt. Wolverine Pizza

Heather’s Mt. Wolverine Pizza
(Wasatch Pizza Knockoff)
Prep - 20 minutes Cook time - 20 minutes total

Ingredients:
1 - Boboli Pizza Crust
1 - Large Sweet Vidalia or Walla Walla Onion (thinly sliced)
1 - Large Green Bell Pepper (thinly sliced)
1 lb - Porcini Mushroom: caps only (reserve stems for another recipe) (sliced)
6 or more - Garlic Cloves (peeled, crushed, and minced)
1 - Small Mozzarella Ball (diced)
1 - Container Feta Cheese
1 Cup - Your favorite Marinara Sauce
Drizzle of Olive Oil

Directions:

Preheat oven to 450

In a large sautee pan, heat the Olive Oil over medium heat and add the sliced peppers. Slice the onion and add to the peppers. Slice the mushroom caps and add to the peppers and onion. Finally, add the minced garlic. Cook until all veggies are grilled to your preferred tenderness. I usually stop cooking them when the onions are caramelized.
With the Boboli Crust on a cookie sheet or pizza stone, spread the marinara over the entire crust. Add the veggies and spread evenly. Spread the diced mozzarella and crumbled feta cheese over the pizza. Bake for 12 minutes, slice and serve.
NOTE: The order of adding the veggies to the pan is important. The peppers take a long time to cook down. If you add the items in the order above, and take the time to prep in between adding each, by the time you add the garlic the onions will be close to being caramelized and the garlic will not burn.