Garden Vegetable Pizza

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.
Makes 6 to 8 servings


+ Add To Shopping List
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
2 cups shredded mozzarella cheese (1/2 lb.)
1/2 cup grated parmesan cheese


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

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.

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.

Created date

August 2004

Nutritional Information

Calories 425
Caloriesfromfat 42 %
Protein 11 g
Fat 20 g
Satfat 7.1 g
Carbohydrate 47 g
Fiber 4.9 g
Sodium 376 mg
Cholesterol 26 mg