Three-Cheese Vegetable Pizza

This hearty pizza is a veggie-lover's delight. Serve it with a tossed green salad and for dessert, fruit sorbet or Italian ice.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 26%
  • Fat: 6.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.9g
  • Carbohydrate: 30.2g
  • Fiber: 2.3g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 413mg
  • Calcium: 0.0mg


  • Olive oil-flavored cooking spray
  • 1/2 (8-ounce) package sliced fresh mushrooms
  • 1 (10-ounce) thin crust Italian bread shell (such as Boboli)
  • 3 plum tomatoes, thinly sliced
  • 1 small onion, thinly sliced and separated into rings
  • 1 medium-size green or red bell pepper, thinly sliced
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons sliced ripe olives
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon grated Romano cheese


  1. 1. Preheat oven to 475°.
  2. 2. Coat a medium skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms and cook, stirring constantly, 5 minutes or until golden. Set aside.
  3. 3. Place bread shell on an ungreased baking sheet or pizza pan. Top bread shell with mushrooms, tomato, onion, bell pepper, basil, and olives; sprinkle with mozzerella, Parmesan, and Romano cheeses. Bake at 475° for 6 to 9 minutes or until cheeses melt. Cut into 8 wedges.
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