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 package (13.8 oz/283 g) refrigerated pizza crust
  • 2   garlic cloves
  • 1 cup (4 oz/125 g) shredded mozzarella cheese
  • 1 cup (4 oz/125 g) shredded cheddar cheese
  • 1 small onion, sliced into rings
  • 1 medium zucchini, sliced
  • 1 cup (250 mL) mushrooms, sliced
  • 2   plum tomatoes, sliced
  • 1/4 cup (1 oz/30 g) grated fresh Parmesan cheese
  • 1 tsp (5 mL) Italian Seasoning Mix


  1. Preheat oven to 400°F (200°C). Using lightly floured Baker's Roller, roll pizza crust into a 14-inch (35 cm) circle on Pizza Stone. Bake crust 7 minutes. Remove from the oven.
  2. 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. Sprinkle with parmesan cheese and seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.


  • 8  servings

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

Cook's Tips:

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.


Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

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