Cheese & Fresh Veggie Pizza

Prep Time: 15 min  |  Cook Time: 16 min  |  Servings: 6  |  Calories: 198
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Cheese & Fresh Veggie Pizza
Prep Time
15 min
Cook Time
16 min

Here’s a quick and easy pizza that’s heavy on healthy veggies and. It uses a convenient refrigerated pizza crust and Sargento® Reduced Fat* Mozzarella Cheese. The veggies are sautéed first to bring out their full flavors.
*33% less fat and 20% fewer calories compared to Sargento® Low Moisture Mozzarella Cheese.

  • 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® Shredded Reduced Fat Mozzarella Cheese, divided
  • 4 plum tomatoes, sliced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  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.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 6.60g 10%
Sat. Fat 2.70g 14%
Mono Unsat. Fat 1.20g
Poly Unsat. Fat 0.30g
Cholesterol 14mg 5%
Sodium 375mg 16%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 12g
Vitamin A 74RE
Vitamin C 23mg 38%
Calcium 237mg 24%
Iron 2mg 11%