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Three-Cheese Veggie Pizza

 Three-Cheese Veggie Pizza
“We love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden.” —Sue Ellen Clark, Wyoming, New York
12 ServingsPrep: 30 min. Bake: 20 min.


  • 2 tubes (8 ounces each) refrigerated garlic breadsticks
  • 3 plum tomatoes, seeded and finely chopped
  • 1 small yellow summer squash, finely chopped
  • 1 small zucchini, finely chopped
  • 4 tablespoons Italian salad dressing, divided
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Romano or Parmesan cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 2/3 cup ricotta cheese


  • Unroll breadsticks; place in a greased 15-in. x 10-in. x 1-in. baking
  • pan. Press onto the bottom and up the sides of pan to form a crust;
  • pinch seams to seal. Bake at 350° for 6-8 minutes or until
  • lightly browned.
  • Meanwhile, in a small bowl, combine the tomatoes, yellow squash,
  • zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder,
  • basil and Italian seasoning; set aside.
  • Spread remaining dressing over crust; sprinkle with Romano cheese and
  • 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta
  • over vegetables. Sprinkle with remaining Monterey Jack and garlic

2 of 2

Three-Cheese Veggie Pizza (continued)

Directions (continued)

  • powder.
  • Bake for 20-25 minutes or until cheese is melted and crust is golden
  • brown. Yield: 12 pieces.
Nutritional Facts: 1 piece equals 257 calories, 16 g fat (7 g saturated fat), 27 mg cholesterol, 661 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.