Recipes / Veggie Pizza

Veggie Pizza



  • As Needed Extra Virgin Olive Oil
  • 2 each Portabella Mushrooms, Sliced
  • 1 each Zucchini, Sliced
  • 1 each Squash, Sliced
  • 1 each Red Onion, Sliced
  • 1 each Red Pepper, Sliced
  • As Needed Salt and Pepper
  • 1 teaspoon Garlic, Minced
  • 1 each Large Prepared Pizza Crust
  • 1 5/6 cups Furmano's Diced Tomatoes
  • 2 teaspoons Italian Seasoning
  • 2 cups Mozzarella Cheese, Shredded
  1. Preheat oven to 450 degrees.
  2. Line a sheet pan with aluminum foil and coat with enough extra virgin olive oil to be non-stick.
  3. Spread sliced vegetables on foil and drizzle extra virgin olive oil over vegetables. Sprinkle with salt and pepper (to taste).
  4. Put sheet pan in oven and roast vegetables for 30-45 minutes until they start to brown a little.
  5. Preheat a gas grill on high to cook the pizza on.
  6. Spread chopped garlic on pizza crust, then pour the can of Furmano's Diced Tomatoes evenly over the crust, leaving a 1" edge.
  7. Top the tomatoes with the roasted vegetables and sprinkle with Italian seasonings.
  8. Spread cheese over the vegetables.
  9. If cooking on the grill, lower the heat to low. Put the pre-made pizza crust directly on the grill and close lid. Check in 5-7 minutes. It's done when cheese is melted and bottom is crusty.
  10. If your grill is very hot, you can turn it off when you place the pizza on and cook for a few more minutes if necessary.
  11. If you don't have a grill, when the vegetables are done, change the heat in the oven to 400 degrees and put whatever pan you will put the pizza on in the oven and let it preheat - this will give you a crispy crust.
  12. Once the pizza is assembled,you can then place it on the pan and cook for 5-8 minutes until cheese is melted.