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Cheese and Fresh Vegetable Pizza

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INGREDIENTS

  • 1 can (10 oz.) refrigerated pizza crust
  • 1/2 cup thinly sliced red onions
  • 2 cloves garlic, minced
  • 1 small green or red bell pepper, cut into 1-inch strips
  • 1/2 cup (4 oz.) sliced fresh mushrooms
  • 1-1/2 cups (6 oz.) Sargento® Light Mozzarella Shredded Cheese, divided
  • 4 plum tomatoes, sliced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
 

DIRECTIONS

  • 1

    Spray 12-inch pizza pan with nonstick cooking spray. Unroll crust; press onto prepared pan. Bake in preheated 425°F oven 6 minutes or until crust is just beginning to brown.

  • 2

    Spray skillet with nonstick cooking spray; stir in onion and garlic. Cook over medium heat 2 minutes until onion is soft. Add pepper and mushrooms; cook 2 minutes. Remove from heat; set aside.

  • 3

    Sprinkle 3/4 cup cheese over crust. Arrange tomato slices over cheese; sprinkle with basil and oregano. Top with mushroom mixture and remaining cheese. Bake in preheated 425°F oven 10 minutes or until crust is crisp and cheese is melted.

Cheese and Fresh Vegetable Pizza
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 198

Total Fat 6.6g

Saturated Fat 2.7g

Trans Fat 1.2g

Polyunsaturated Fat 0.3g

Cholesterol 14mg

Sodium 375mg

Carbohydrates 26g

Protein 12g

Dietary Fiber 2g

Vitamin A 74%

Vitamin C 23%

Calcium 237%

Iron 2%