Four Seasons Veggie Pizza

Nutritional Information

Calories 589
Fat 29 g
Satfat 12 g
Protein 28 g
Carbohydrate 60 g
Fiber 3 g
Cholesterol 50 mg
Sodium 421 mg


1 tablespoon olive oil
1 pound frozen pizza dough, thawed
2 cups shredded mozzarella (8 oz.)
1/2 cup grated Parmesan
1/2 cup jarred artichoke hearts, drained and sliced
1/2 cup jarred mushrooms, drained and sliced
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
3/4 cup jarred roasted red peppers, drained and sliced


Preheat oven to 475°F. Brush bottom of a large rimmed baking sheet with olive oil. Press and stretch pizza dough evenly to make a large round. (If dough resists at first, let it rest for a minute and then continue.) Sprinkle with mozzarella and half of Parmesan, leaving a 1/2-inch plain border.

Arrange artichoke hearts, mushrooms, sun-dried tomatoes and peppers as desired on pizza. Sprinkle with remaining Parmesan. Bake pizza until underside of dough is golden (lift pizza carefully with a spatula to take a peek) and cheese is bubbling, 15 to 20 minutes. Let stand for 5 minutes on a wire rack before slicing and serving. Offer garlic powder or crushed red pepper flakes on the side.


June 2007
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