Four Veggie Pizza

Your whole crew will love this seasonal treat.

May 20, 2013

Serves: 2
Prep: 15 min
Cook: 20 min
Total: 40 min

  • 1 thin whole wheat pizza crust (12" diameter)
  • 1/4 cup sun-dried tomato pesto
  • 1 cup zucchini, sliced
  • 1 cup med orange or yellow bell pepper, cut into thin strips
  • 1 cup sliced cremini or button mushrooms
  • 1/2 cup med red onion, thinly sliced
  • 2 tsp olive oil
  • 2 oz fresh mozzarella cheese, thinly sliced
  • 2 tbsp grated Parmesan cheese
  • 3/4 cup quartered grape or cherry tomatoes
  • 1/2 cup thinly sliced fresh basil leaves

1. Preheat oven to 425°F. Put crust on baking sheet or pizza pan. Spread crust with pesto. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.


2. Top crust evenly with cheeses. Arrange sauteed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.

Nutritional Facts per serving
Calories     301.5 cal
Fat     10.7 g
Saturated fat     3 g
Cholesterol     10 mg
Sodium     600.9 mg
Carbohydrates     41.6 g
Total sugars     6.5 g
Dietary fiber     6.8 g
Protein     15.7 g

Courtesy of the Rodale Healthy Recipe Finder.

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