Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Marsha Lawhorn, St. George, Utah
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix vinegar, oil, garlic, shallots, basil, thyme, and rosemary.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

425 calories; calories from fat 42%; protein 11g; fat 20g; saturated fat 7.1g; carbohydrates 47g; fiber 4.9g; sodium 376mg; cholesterol 26mg.
Advertisement
Advertisement