Roasted Vegetable Pizza

For snacking or dinner time, here’s a pizza with plenty of pizzazz. Serve it with a fresh fruit salad, and give everyone their “five-a-day” at one sitting!


  • 1 package (10 ounces) refrigerated pizza crust
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
  • 1 small red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 1 small zucchini, sliced
  • 4 ounces mushrooms, sliced (about 1 cup)
  • 1   garlic clove, pressed
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 425°F. Roll pizza crust into a 12-inch circle on Medium Round Stone with Handles using lightly floured Baker's Roller®. Bake crust 8 minutes. Sprinkle with mozzarella cheese.  

  2. Slice red pepper and onion with Utility Knife. Crinkle-cut zucchini using Crinkle Cutter. Slice mushrooms using Egg Slicer Plus®. Place vegetables in Deep Dish Baker. Lightly spray with vegetable oil using Kitchen Spritzer. Press garlic over vegetables using Garlic Press. Add oregano; toss lightly. Bake 10 minutes. Spoon vegetables over crust. Sprinkle with Parmesan cheese. Bake 8-10 minutes or until crust is golden brown.


  • 6  servings

Nutrients per serving:

Approximately 183 calories and 5 grams of fat 

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