Vegetable Pizza With Feta Cheese

Cooking Light
6 servings (serving size: 1 wedge)


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1/2 cup dry vermouth
1 1/2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons chopped red onion
1/2 teaspoon salt
1/4 teaspoon dried thyme
6 black peppercorns
1 cup sliced zucchini
1 cup sliced yellow squash
1/2 cup chopped red bell pepper
3 cups sliced cremini mushrooms (about 1/2 pound)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil


Preheat oven to 375°.

Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns.

Place pizza crust on a baking sheet. Sprinkle with half of feta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375° for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil.

Created date

September 1997

Nutritional Information

Calories 296
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 3.8 g
Monofat 4 g
Polyfat 1.3 g
Protein 12.8 g
Carbohydrate 39.4 g
Fiber 2.6 g
Cholesterol 19 mg
Iron 3 mg
Sodium 657 mg
Calcium 165 mg