Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables
A colorful garden vegetable pizza on a thin, crisp crust topped with tomato sauce, mozzarella, mushrooms, zucchini, and olives. This italian-inspired vegetarian (vegetarian) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.
Can I substitute ingredients in Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Thin-Crust Vegetarian Garden Pizza with Mixed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
