Three-Cheese
Garden Pizza
Garden-fresh vegetables and a trio of
cheeses make this pizza a winner.
1 tsp plus 1 tbsp vegetable oil, divided
1 pkg (13.8 oz) refrigerated pizza crust
2 garlic cloves, pressed
1 oz Parmesan cheese, grated
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
1 small onion
1 medium zucchini
2 plum tomatoes
1 cup mushrooms
1. Preheat oven to 400°F. Lightly spread 1 tsp of the oil over Large Bar Pan. Unroll dough onto bottom of pan, gently
stretching and pressing dough to cover bottom. Drizzle remaining 1
tbsp oil over dough. Press garlic over dough
using Garlic Press; spread evenly using Small Mix ’N Scraper®. Bake crust 7 minutes.
2. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater. Combine cheeses and Italian seasoning
in Classic Batter Bowl; toss lightly using scraper. Using Color Coated Santoku Knife, thinly slice onion, zucchini
and tomatoes crosswise. Thinly slice mushrooms.
3. Remove pan from oven. Sprinkle half of the cheese mixture
evenly over crust; layer evenly with onion, zucchini,
tomatoes and mushrooms. Sprinkle with remaining cheese mixture.
Bake 15–18 minutes or until crust is golden
brown. Remove from oven; cut pizza into squares using Pizza Cutter.
Yield: 6 servings
U.S. Nutrients per serving (1 main dish serving): Calories 350,
Total Fat 15 g, Saturated Fat 8 g,
Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg,
Fiber 2 g
Cook’s Tips:
• Italian Seasoning Mix can be substituted for the Italian seasoning, if
desired.
• For best results, layer vegetables over the pizza in the order
as directed in Step 3.
© 2011 The Pampered Chef used under license. 03/11
