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Pizza Rusticana

 Pizza Rusticana
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
35 ServingsPrep: 30 min. Bake: 15 min.


  • 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


  • 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.
  • Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil
  • and Italian seasoning; set aside.
  • 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.
  • Arrange tomatoes over crust; top with roasted vegetables. Sprinkle
  • with cheese.
  • Bake at 425° for 12-15 minutes or until golden brown. Yield: 35
  • servings.

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Pizza Rusticana (continued)

Nutritional Facts: 1 piece equals 77 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 186 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.