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Average Rating:  
  3.5  / 5 487 votes


6   USER  REVIEWS    |   RATE OR REVIEW THIS RECIPE 

Four Veggie Pizza

Photo: Ellie Miller

Ingredients

Serves: Prep:  15min |Cook: 20min |Total: 40min
              

Directions

1.
Preheat oven to 425 degrees F. Put crust on baking sheet or pizza pan. Spread crust with pesto. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
2.
Top crust evenly with cheeses. Arrange sauteed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.

Nutritional Facts per serving

CALORIES 301.5 CAL

FAT 10.7 G

SATURATED FAT 3 G

CHOLESTEROL 10 MG

SODIUM 600.9 MG

CARBOHYDRATES 41.6 G

TOTAL SUGARS 6.5 G

DIETARY FIBER 6.8 G

PROTEIN 15.7 G
Reviews (6) Find out what people are saying and add your own review
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22 of 22 people found this review helpful, did you? yes | no

1 2 3 4 5 by ShellyF 3/8/2009

This was very good!I had to cook mine a little longer because the veggies made the dough a little soggy, but once it was done it was delicious!

by AJRawson 06/23/2009
Try baking the pizza crust a few of minutes before you put on all the ingredients or don't use a pan, just put it directly on the rack - might help "toast" the shell better. I am looking forward to trying this recipe.
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12 of 12 people found this review helpful, did you? yes | no

1 2 3 4 5 by Keri1961 7/10/2009

This is now one of mine and my husband's favorite recipes. Sooooo tasty!!! I added some olive tapenade and really loaded it with veggies. Mine didn't get soggy at all. Not sure why. This really was delicious. We will be making it again and again.

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4 of 4 people found this review helpful, did you? yes | no

1 2 3 4 5 by susan884 5/28/2010

This is now a favorite at our house. I put my crust in the oven for a few minutes to create a "crust" to avoid soggy. I used zucchini, broccoli, red, yellow and orange peppers, onions, mushrooms, basil and thin sliced fresh tomatoes. I steamed the zucchini, broccoli, peppers and onions for 2-3 minutes first. Loved the sun dried tomatoe pesto instead of tradional pizza sauce. It was overloaded and wouldn't have heated through if I hadn't steamed the vege's first. We loved it!! Will definitely make it again. Quick and easy and versa tile.

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