Mushroom-Veggie Pizza

Plenty of vegetables top this pizza, making it a satisfying meal to pair with a salad. If you want meat, simply add it with the toppings.

If you can't find fresh pizza dough, opt for frozen dough that’s been thawed or a prebaked crust. (If using a prebaked crust, bake the pizza a few minutes less than the time indicated below.)

Mushroom-Veggie Pizza

1 lb. fresh pizza dough, room temperature
3/4 cup pizza sauce
1/3 cup chopped sweet onion
1/4 teaspoon pepper
6 oz. mushrooms, thinly sliced (3 cups)
2 1/2 cups thinly sliced broccoli florets
1/2 red bell pepper, chopped (1/2 inch)
6 oz. fresh mozzarella, sliced (1/4 inch)
3/4 cup grated Parmesan cheese

1. Heat oven to 475°F. Place heavy large rimmed baking sheet in oven.

2. On lightly floured surface, roll dough into 14x11-inch rectangle, stretching gently with your hands. Place on parchment paper-lined baking sheet.

3. Spread dough with sauce, leaving 1-inch border uncovered. Top with all remaining ingredients. Slide pizza with parchment onto baking sheet in oven.

4. Bake 14 to 16 minutes or until crust is crisp and browned and cheese is melted. Let stand 3 minutes; cut into quarters.

4 servings

PER SERVING: 555 calories, 23 g total fat (10.5 g saturated fat), 28 g protein, 61.5 g carbohydrate, 45 mg cholesterol, 1140 mg sodium, 5.5 g fiber



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