Yves Veggie Pizza Pepperoni with fresh green peppers, marinated portobellos, mozzarella and feta cheeses, and pine nuts made this hearty and succulent pizza.
I'd been looking for the Yves Pepperoni for ages with no success. It used to be everywhere (even Safeway carried it) but none of our local stores have it now. That's a shame, because its very good on pizza. Happily, a friend found it at Rainbow in San Francisco and picked me up a pack.
I had half a marinated portobello leftover from the Mushroom & Goat Cheese Quesadillas, which made this pizza super succulent and delicious! The green peppers added freshness and bite. I used a base of pizza sauce and grated mozzarella and feta on top.
Leftovers make a lovely breakfast!