I've been eating a vegetarian diet since April 19th this year. I love all the great food I've been introduced to and especially love the pizzas. There are so many different options for a vegetarian pizza. Here is one I did last week. 

Chili, Tomato and Spinach Pizza

INGREDIENTS
3 T tomato oil (from jar of sun dried tomatoes)
1 onion, chopped
2 garlic cloves, chopped
1-2 red chilies, seeded and finely chopped
2 oz. (drained weight) sun dried tomatoes in oil
14 oz. can chopped tomatoes
1 T tomato puree
6 oz. spinach
2 portobello mushrooms, chopped (optional)
1 ready made pizza base or make your own
3 oz. grated smoked Bavarian cheese
3 oz. grated mature Cheddar Cheese
salt and freshly ground black pepper

PREPARATION
Heat 2 T of the tomato oil in a pan, add the onion, garlic and chilies and fry then gently for about 5 minutes until they are soft. Roughly chop the sun dried tomatoes. Add to the pan with the chopped tomatoes, tomato puree and seasoning. Simmer, uncovered for 15 minutes, stirring occasionally.
Remove the tough stalks from the spinach and then wash the leaves in plenty of cold water. Drain them thoroughly and pat them dry with a paper towel. Roughly chop the spinach leaves. Stir the chopped spinach into the tomato and chili sauce. Cook the sauce, stirring, for a further 5-10 minutes until the spinach has wilted and no excess moisture remains. Leave the sauce to cool.
Meanwhile, preheat the oven to 425 degrees F. Brush the pizza base with the remaining tomato oil, then spoon over the sauce and sprinkle the mushrooms over the sauce (if desired). Sprinkle with the two grated cheeses and bake in the oven for 15-20 minutes until crisp and golden. Serve immediately.