Three-Cheese Veggie Pizza Recipe

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Three-Cheese Veggie Pizza Recipe
Three-Cheese Veggie Pizza Recipe photo by Taste of Home
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Three-Cheese Veggie Pizza Recipe

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4.5 2 2
Publisher Photo
“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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 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 shredded Monterey Jack cheese, divided
  • 2/3 cup ricotta cheese

Directions

Unroll breadsticks; place in a greased 15x10x1-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 powder.
Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
Originally published as Three-Cheese Veggie Pizza in Simple & Delicious June/July 2010, p51

Nutritional Facts

1 piece: 257 calories, 16g fat (7g saturated fat), 27mg cholesterol, 661mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 11g protein.

  • 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 shredded Monterey Jack cheese, divided
  • 2/3 cup ricotta cheese
  1. Unroll breadsticks; place in a greased 15x10x1-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.
  2. 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.
  3. 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 powder.
  4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
Originally published as Three-Cheese Veggie Pizza in Simple & Delicious June/July 2010, p51

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Reviews forThree-Cheese Veggie Pizza

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MY REVIEW
corz44 User ID: 4165291 174590
Reviewed Jul. 6, 2011

"I made this for the first time last year and I'm looking forward to making it again when my garden vegetables start producing. It was very good! The ricotta cheese gives it that extra "oomph"."

MY REVIEW
avoorhees User ID: 1430078 119650
Reviewed Aug. 5, 2010

"Made this last night for dinner - fantastic! My husband (a huge meat-eater) couldn't even tell there was no meat in this, although, it would be easy enough to add some chicken. I did use some onion & chive cream cheese I had on hand for the first layer right on top of the crust, it added a little extra flavor & compensated because I didn't have any ricotta. A great way to use summer garden veggies."

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