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Veggie Pizza

Recipes

Ingredients:

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

Directions:

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.

Variations:

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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