Veggie Pizza



For Dough and Cheese: – 12" - 14" pizza crust – 2 cups (8 ounces) Real California mozzarella, shredded – 1 cup (4 ounces) Real California feta, crumbled For Pizza Pantry: – 1 cup canned tomatoes, diced and drained – 1/2 cup canned mushrooms, sliced and drained – 1/2 cup green pepper, sliced – 1/2 cup onion, diced


Preheat oven to 425°F. Spread ½ cup chopped tomatoes on partially baked crust. Sprinkle 1 cup mozzarella, mushrooms, green peppers and onions evenly over sauce. Add remaining ½ cup tomatoes, 1 cup mozzarella and crumbled feta. Bake about 15 minutes, or until cheese is melted and bubbly, and the crust is crisp and golden.


Summer Veggie

Get the most from summer flavors with this seasonal variation. Replace canned tomatoes and mushrooms with 2 fresh tomatoes (sliced) and 2 small zucchinis (sliced). Spread the crust with 2 tablespoons pesto. Top with 1 sliced tomato and cover with 1 cup mozzarella, zucchini and onions. Proceed with second layer, using second sliced tomato and green pepper. Sprinkle with mozzarella and feta.

Fresh Cheese and Veggie

For extra richness, use 8 ounces sliced fresh mozzarella (waterpacked) in place of shredded mozzarella, and replace the feta with 1 cup ricotta. Spoon ricotta evenly over second layer of tomatoes, finish with mozzarella slices and bake.

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