Three-Cheese Veggie Pizza

Three-Cheese Veggie Pizza
Photo by Randy Mayor


  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • ½ cup (2 ounces) shredded fontina cheese
  • ¼ teaspoon freshly ground black pepper
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons olive oil
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • + 5 more ingredients
    • 4 drained canned artichoke hearts, thinly sliced
    • 1 tablespoon capers, rinsed and drained
    • 1 cup marinara sauce
    • 2 garlic cloves, minced
    • ¾ cup sliced bottled roasted red bell peppers

Preheat oven to 500°. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates. Spread sauce over the pizza crust, leaving a 1/2-inch border, and to...

View full recipe at My Recipes


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