Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful garden vegetable pizza on a thin, crisp crust topped with tomato sauce, mozzarella, mushrooms, zucchini, and olives. This Italian-inspired vegetarian recipe, ready in about 32 minutes, pairs pizza dough, tomato sauce, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 2 Italian cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

280 g pizza dough
100 ml tomato sauce
120 g mozzarella cheese
60 g sliced mushrooms
60 g thinly sliced zucchini
40 g black olives, pitted and halved
30 g red onion, thinly sliced
1 tbsp olive oil
1 tsp dried Italian herbs
1/2 tsp sea salt
1/4 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

Step 1: Preheat the oven to 475°F (245°C) and place a pizza stone inside for 30 minutes.
Step 2: Roll out 280 g of pizza dough on a floured surface into a 12-inch thin round.
Step 3: Spread 100 ml tomato sauce evenly over the dough, leaving a 1-inch border.
Step 4: Sprinkle 120 g mozzarella cheese over the sauce.
Step 5: Distribute 60 g sliced mushrooms, 60 g thinly sliced zucchini, 40 g halved black olives, and 30 g thinly sliced red onion evenly on top.
Step 6: Drizzle 1 tbsp olive oil and sprinkle 1 tsp dried Italian herbs, 1/2 tsp sea salt, and 1/4 tsp black pepper over the vegetables.
Step 7: Bake the pizza on the heated stone for 10-12 minutes until crust is crisp and cheese melted.
Step 8: Remove from oven, let cool for 2 minutes, slice and serve.