Step 1. Preparing the toppings

A: Steam the spinach and be careful not to over-cook it... stop as soon as it's tender.

B: Pre-heat and olive oil the pan. Add garlic. Fry chopped mushroom and red pepper with little salt and pepper 'til tender.

C: Cut eggplant and zucchini to thin slices. Place in frying pan on medium heat. Switch sides as soon as the eggplant turns brown. zucchini is ready when it's moist.

D: Chop Jalapeno

Step 2. Assembling three kinds of pizza

A: Veggie pizza 1

Evenly distribute a thin layer of sundried tomato pesto sauce on top of a pita. Place pre-cooked spinach on top, then cooked mushroom and red pepper. Add bits of goat cheese, smoked mozzarella, and a spoon full of parmesan cheese. Place the pizza in a pre-heated 425 degree oven (best on a pizza stone) for about 8 minutes.

B: Veggie pizza 2

Evenly distribute a thin layer of sundried tomato pesto sauce on top of a pita. Place pre-cooked slices of eggplant and zucchini. Add bits of goat cheese, smoked mozzarella, and black olives. Finally, put a spoon full of parmesan on top. Place the pizza in a pre-heated 425 degree oven (best on a pizza stone) for about 8 minutes.

C: REAL pizza 1

Evenly distribute a thin layer of pesto sauce on top of a pita. Put as many slices of Genoa (hot Italian salami - no jokes, noobs) as you like. Add cooked mushroom and red pepper, then chopped Jalapeno. Add bits of goat cheese, smoked mozzarella, and s spoon full of parmesan cheese. Place the pizza in a pre-heated 425 degree oven (again, best on a pizza stone) for about 8 minutes.

Step 3. Eat

Devour the pizza like there is no tomorrow 'cuz it's so f'ing good.