From: The Pampered Chef
1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
1c. (4 oz.) shredded mozzarella cheese
1c. (4 oz.) shredded cheddar cheese
*1 med. tomato, sliced*
1 med. zucchini, sliced
1 sm. onion, sliced
1c. mushrooms, sliced
1 oz. (1/4c.) fresh parmesan cheese, grated
Using lightly floured dough and pizza roller, roll pizza crust into a 14-in. circle on 15-in. round baking stone. Bake crust at 400℉ for 7 min. Remove from oven; place on nonstick cooling rack. Using garlic press, press garlic over partially baked crust; spread using skinny scraper. Sprinkle mozzarella and cheddar cheese evenly over crust. Using vario-slicer, thinly slice tomato, zucchini, and onion. Slice mushrooms using egg slicer. Layer vegetables evenly over crust. Grate parmesan cheese over vegetables. Sprinkle with Italian seasoning. Bake at 400℉ for 15-18 min. or until crust is golden brown and cheese is melted. Cut with pizza cutter. Serve warm. Yield: 8 servings.
*1 can (8 oz.) pizza sauce may be substituted for the tomato, if desired. Spread on the crust before adding any cheese.
Need to make the recipe healthier?
Need help to
understand cooking measurements and terms?
Need more recipe ideas?
If you like
this recipe/blogpost, please feel free to use the social media buttons below to
share it.
