Three-Cheese Garden Pizza
Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a light main dish.
- 1 pkg (10 oz/295 mL) refrigerated pizza crust
- 1 small onion, sliced into rings
- 1 medium zucchini, sliced
- 2 plum tomatoes, sliced
- 1 cup (250 mL) mushrooms, sliced
- 2 garlic cloves, pressed
- 1 cup (4 oz/125 mL) shredded mozzarella cheese
- 1 cup (4 oz/125 mL) shredded cheddar cheese
- 1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese
- 1 tsp (5 mL) Italian Seasoning Mix
Preheat oven to 400°F. Using lightly floured Baker's Roller®, roll pizza crust into a 14-inch circle on Large Round Stone with Handles. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Rotary Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 1 meat, 1/2 fat (1 carb)
For best results, layer vegetables over the pizza in the order as directed in Step 3.
Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.