Beware; It's a Long Post

You need one of these. I mean I need one of these. Adriane purchased a V-Slicer and now I covet.

She had learned how to use it, but still wasn't quite sure how it all went together.

Thankfully, it came with directions. Oh, wait. It was all in German. Forget that.

Let's get to the real reason for having a V-Slicer. It's around so we can make awesome vegetable pizza in no time. Ready? Pull out your premade pizza dough.

Roll the dough out and don't forget to push it all the way out to the edges, so that it fills the entire pan. Yes, Adriane, you need to cover the entire pan! Don't forget that.

Put olive oil and garlic in a bowl together. If you don't have fresh garlic, you can improvise with just about anything garlicky in your kitchen.

Brush oil mixture lightly over the pizza crust. Then bake in the oven. While it's baking prepare the vegetables.

Pull out the awesome v-slicer. Stick a zucchini on there and start slicing away.

Look how thin that zucchini is. Let's see you slice a whole zucchini, that thin, with a knife, in 5 seconds.

Adriane tried to do something fancy here with the tomatoes. I think they're supposed to come out diced. It was a good effort on her part, however I don't think they ended up being diced. I can't quite describe how they turned out. It didn't matter. It was still all good.

The mushrooms were pretty cool too. Stick them on there however you want.

This is how Adriane did it the first time. Cute, right?

Round two got a little fancier. Two at a time!

Super thin mushrooms are incredible.

Look at all those sliced up veggies in just minutes! That's why we all need to get a V-Slicer.

Okay, pull out your pizza dough. It should be done by now.

Have some words with your sister for not fully reading the instructions about pressing the dough all the way out to the edge of the pan.

Move on to prepare the cheese for the top of the pizza. Mix Italian seasoning and mozzarella cheese together.

Then add it to the cheddar and parmesan cheese already waiting.

Sprinkle half the cheese mixture on the pizza. Then add all of your awesomely thin vegetables.

Sprinkle with more cheese and stick it in the oven.

Bake a little while longer. Pull it out of the oven and admire this beautiful pizza that you just created.

Enjoy! Eat it up until your stomach is about to burst. It's so good you won't be able to stop eating it. Seriously. That's what I did. I think I ate half the pizza just by myself.

If you followed this post this far you are amazing. Thanks for sticking it out to the end. And, Mrs. Harrison, if for some reason you decide you just don't have time to use your V-Slicer, I would be happy to take it off your hands for you. I know you're a busy lady and I would hate to have the thing cluttering up your home. ;)

Cheese Garden Pizza

Ingredients
    ◦    1 (10 ounce) packages refrigerated pizza crusts
    ◦    2 garlic cloves, pressed
    ◦    2 tablespoons olive oil
    ◦    4 ounces mozzarella cheese, shredded
    ◦    4 ounces cheddar cheese, shredded
    ◦    1 medium tomatoes, sliced
    ◦    1 teaspoon italian seasoning, dried
    ◦    1 medium zucchini, sliced
    ◦    1 small onions, sliced
    ◦    1 cup fresh mushrooms, sliced
    ◦    1/4 cup parmesan cheese, shredded
Directions
    1.    Preheat oven to 400 degrees F.
    2.    Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
    3.    Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
    4.    Sprinkle with parmesan. Bake 15 - 18 minutes more.