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Refrigerated pizza crust gives this recipe a hard start, but feel free to substitute your own homemade crust. The veggies are so tasty you won't miss the sauce or the meat.—Sally Sierak, Shoreline, Washington
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:35 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 35 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 4 tablespoons olive oil, divided
  • 2 large tomatoes, thinly sliced
  • 1 tablespoon Italian seasoning
  • 2 medium red onions, cut into thin wedges
  • 2 medium sweet red peppers, cut into 1/4-inch strips
  • 1 large portobello mushroom, cut into 1/8-inch strips
  • 2 cups (8 ounces) shredded Parmesan cheese

Nutritional Facts

1 piece: 77 calories, 4g fat (1g saturated fat), 5mg cholesterol, 186mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes.
  2. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
  3. In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
  4. Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
  5. Bake at 425° for 12-15 minutes or until golden brown. Yield: 35 servings.
Originally published as Pizza Rusticana in Taste of Home Christmas Annual Annual 2009, p77

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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