Three-Cheese Veggie Pizza

Name: Three-Cheese Veggie Pizza
Yield: 6 servings (serving size: 1 slice)
Ingredients: 2 teaspoons olive oil; ¼ teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1 (8-ounce) package presliced mushrooms; 1 cup marinara sauce; 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli); ½ cup (2 ounces) shredded part-skim mozzarella cheese; ½ cup (2 ounces) shredded fontina cheese; ¼ cup (1 ounce) grated fresh Parmesan cheese; ¾ cup sliced bottled roasted red bell peppers; 1 tablespoon capers, rinsed and drained; 4 drained canned artichoke hearts, thinly sliced

2 Ratings
2 Reviews

Use this cheese pizza recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy.

By Martha Rose Shulman

Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:

6 servings (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 500°.

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Step 2
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.
Step 3
Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

Nutrition Facts

Per Serving:

345 calories; calories from fat 30%; fat 11.5g; saturated fat 5.4g; mono fat 4.1g; poly fat 1.1g; protein 17g; carbohydrates 42.2g; fiber 1.6g; cholesterol 19mg; iron 3.2mg; sodium 860mg; calcium 393mg.

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fairydragonstar

02/03/2013

This was out of this world...I followed the recipe exactly but could not find the cheese in the crust boboli so used the thin crust whole wheat and the flavor was wonderful this will be a go to recipe in our house. Served it with a side salad to round out the meal

ConniefromPA

06/27/2010

Great pizza, I have been making this for years. I don't do capers and may be a little heavy handed on the cheese. Have served it to many guests with rave reviews!

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