Garden Pizza Recipe
Garden Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fresh-from-the-garden flavors steal the show in this mouthwatering pizza;—Vini Williams, Saint James, Missouri.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped carrot
  • 1 garlic clove, minced
  • 2 teaspoons butter
  • 1/8 teaspoon Italian seasoning
  • 1/8 teaspoon dried oregano
  • Dash pepper
  • 1 prebaked mini pizza crust
  • 1/3 cup chopped seeded tomato
  • 1/3 cup shredded Italian cheese blend

Directions

In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat.
Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Garden Pizza in Cooking for 2 Summer 2006, p13

Nutritional Facts

1/2 each: 324 calories, 13g fat (6g saturated fat), 23mg cholesterol, 568mg sodium, 42g carbohydrate (5g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped carrot
  • 1 garlic clove, minced
  • 2 teaspoons butter
  • 1/8 teaspoon Italian seasoning
  • 1/8 teaspoon dried oregano
  • Dash pepper
  • 1 prebaked mini pizza crust
  • 1/3 cup chopped seeded tomato
  • 1/3 cup shredded Italian cheese blend
  1. In a large skillet, saute the zucchini, peppers, onion, carrot and garlic in butter for 8-10 minutes or until tender. Sprinkle with Italian seasoning, oregano and pepper; toss to coat.
  2. Place the crust on an ungreased baking sheet or pizza pan. Spoon vegetable mixture onto crust to within 1/2 in. of edges. Top with tomato and cheese. Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Garden Pizza in Cooking for 2 Summer 2006, p13

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