Garden Vegetable Pizza

Yields Makes 6 to 8 servings
AuthorMarsha Lawhorn, St. George, Utah,
On an evening too hot for a meat main dish - and too cool for a salad - Marsha Lawhorn used produce from her garden to make this all-vegetable pizza compromise. For a repeat performance, her family demanded she double the recipe - one pizza just wasn't enough for their appreciative appetites.

Ingredients

 1/4 cup cider vinegar
 3 tablespoons olive oil
 1 clove garlic, peeled and minced or pressed
 1 tablespoon minced shallots
 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
 1 teaspoon fresh thyme leaves or dried thyme
 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary
 2 thin, baked pizza crusts (10 oz. each, 12 in. wide)
 2 cups thinly sliced mushrooms
 2 cups thinly sliced yellow crookneck squash
 1 1/2 cups thinly sliced Roma tomatoes
 1 cup diced orange or red bell peppers
 1 cup thinly sliced green onions
  Salt
 2 cups shredded mozzarella cheese (1/2 lb.)
 1/2 cup grated parmesan cheese
Nutrition Facts

Servings 0

Amount Per Serving
Calories 425Calories from Fat 42
% Daily Value *
Total Fat 20g31%
Saturated Fat 7.1g36%
Cholesterol 26mg9%
Sodium 376mg16%
Total Carbohydrate 47g16%
Dietary Fiber 4.9g20%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.

Step 2
2

Set pizza crusts in 2 pizza pans (12 in. wide) or on 2 baking sheets (12 by 15 in.). Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.

Step 3
3

Bake in a 425° regular or convection oven until cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining vinegar-oil mixture. Cut into wedges.

Ingredients

 1/4 cup cider vinegar
 3 tablespoons olive oil
 1 clove garlic, peeled and minced or pressed
 1 tablespoon minced shallots
 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
 1 teaspoon fresh thyme leaves or dried thyme
 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary
 2 thin, baked pizza crusts (10 oz. each, 12 in. wide)
 2 cups thinly sliced mushrooms
 2 cups thinly sliced yellow crookneck squash
 1 1/2 cups thinly sliced Roma tomatoes
 1 cup diced orange or red bell peppers
 1 cup thinly sliced green onions
  Salt
 2 cups shredded mozzarella cheese (1/2 lb.)
 1/2 cup grated parmesan cheese

Directions

Step 1
1

In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.

Step 2
2

Set pizza crusts in 2 pizza pans (12 in. wide) or on 2 baking sheets (12 by 15 in.). Brush crusts equally with all but 2 tablespoons of the vinegar-oil mixture. Layer mushrooms, squash, tomatoes, peppers, and onions equally over crusts. Sprinkle lightly with salt, then equally with mozzarella and parmesan cheeses.

Step 3
3

Bake in a 425° regular or convection oven until cheese is lightly browned, 15 to 20 minutes. Drizzle with remaining vinegar-oil mixture. Cut into wedges.

Garden Vegetable Pizza
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