Pizza with Fennel, Peppers, and Feta

Thank goodness (again) for the freezer. I froze a few small packages of fennel in the fall and am very much enjoying them now--along with the much larger supply of bell peppers I put in there. Red peppers can be cut in half, seeded, and frozen as is. They are easy to chop while still frozen. For fennel it is best to dice it first. For this pizza, you can put the frozen veggies on it directly without thawing.

1 14-inch pizza crust
1/2 cup tomato sauce
1/2 - 3/4 cup diced red pepper (frozen)
1/2 cup diced fennel (frozen)
1/2 cup crumbled feta
3-4 oz. shredded mozzarella

Preheat the oven to 450 degrees. Paint the pizza crust with a little olive oil to prevent sogginess.

Spread the tomato sauce over the crust, then top with the pepper, fennel, and feta. Spread the mozzarella over everything. Bake for 15-20 minutes, until crust is golden brown and cheese begins to brown.

Serves 3-4.