Vegetable Pizza

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.3g
  • Carbohydrate: 33.8g
  • Fiber: 3g
  • Cholesterol: 15mg
  • Iron: 0.0mg
  • Sodium: 470mg
  • Calcium: 0.0mg


  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (10-ounce) can refrigerated pizza dough
  • 1 medium-size red onion, thinly sliced
  • 2 garlic cloves, very thinly sliced
  • 1 teaspoon olive oil
  • 1/4 pound fresh green beans
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup fat-free ricotta cheese
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon pepper
  • 3 tablespoons sliced ripe olives
  • 4 plum tomatoes, thinly sliced
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. 1. Preheat oven to 450°.
  2. 2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; sprinkle with cornmeal. Unroll pizza dough; press into pan.
  3. 3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 6 minutes or until tender, stirring often. Add garlic, and cook 2 minutes, stirring often. Remove from skillet, and set aside. Add olive oil to skillet; place over medium-high heat until hot. Add green beans, and cook 2 minutes, stirring often. Set aside.
  4. 4. Combine mozzarella cheese and next 3 ingredients; stir well. Spread mixture evenly over pizza crust, leaving a 1/2-inch border. Arrange onion, garlic, and beans over cheese mixture; top with olives and tomato. Sprinkle with Parmesan cheese. Bake at 450° for 12 minutes or until crust is browned. Let pizza stand 5 minutes. To serve, cut into squares.
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