Wash the vegetables.

Cut mozzarella into 1/4 thick slabs.

Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.

Peel the garlic and onion and de-stem the basil.

Julienne the onion and chop the other ingredients coarsely.

Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the mozzarella.

Chop the mushrooms in half and julienne the bell pepper. Pull out the dough if you are using store bought dough. Let the veggies marinate for at least an hour.

Let the dough rise, and punch it down and let it rise again.

Roll out the dough. (I put string cheese in my crust.)

Perforate the dough with a fork to eliminate bubbles.

At this point you may be deviating from how I do this. I have a very bad oven, and having learned from past experience, I have to partially precook my pizza dough before adding toppings. So I brush my pie with olive oil and place it in the oven at this point. If I you have a good oven I would skip this step.

While my pie was cooking I placed the marinating mozzarella and veggies in a colander to get rid of the liquid.

Pie after being pre-cooked:

Normally I use pesto, but today I am using Classico Cabernet Marinara.

Add mushrooms.

Add other ingredients.

Place in oven until cooked to your satisfaction.

Now that you have learned how to make marinated mozzarella and veggie pizza, please be sure to view these other pizza recipes.