SAUCE
Garlic - 1 teaspoon, minced
Canned whole tomatoes - 1 (14 oz.) can, well drained
Chapala hot sauce - 1/4 cup
Oregano - 1 teaspoon dried or 1 tablespoon fresh
Basil - 1 teaspoon dried or 1 tablespoon fresh
Salt - 3/4 teaspoon

Simply process or blend all the ingredients together

This sauce is sinfully easy and wickedly good. It can be the base for a soup
(cold or hot), pasta ragu, a simmering sauce for veggies or poured over a
grilled seafood or chicken...don't be shy.

TOPPING
Mozzarella cheese - 10 oz., cut into 1/2" cubes
Artichoke hearts - 1 pkg. Frozen, quartered (9 oz.)
Zucchini - 1 medium, julienne cut
Carrot - 1 medium, julienne cut
Broccoli flowerets - 1 cup
Yellow squash - 1 medium, julienne cut
Black olives - 1/2 cup, sliced and pitted
Red bell pepper - 1/2 cup, julienne cut
Mushrooms - 1/2 cup, fresh, sliced
Basil - 1 teaspoon dried or 1 tablespoon fresh, chopped
Oregano - 1 teaspoon dried or 1 tablespoon fresh
Olive oil - 2 tablespoons
Salt - To taste

 
Blanch the broccoli, carrot, yellow squash and zucchini in boiling water (add some Chapala and a bit of salt) for 2 to 3 minutes. Don't overcook. They should still be bright and crunchy. Drain well.

Pour sauce (recipe above) over pizza crust (your own recipe or cheat with a purchased one). Top with a jumble of all veggies and cheese. Sprinkle herbs over, drizzle with 2 tablespoons olive oil and salt to taste. Bake hot, hot, hot at least 425 degrees until golden and crisp.