Food and Nutrition


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Fall Veggie Pizza

This healthy recipe comes from NDSU Extension Service.


  • 1 1/2 c. shredded Monterey Jack cheese
  • 1 12-inch whole-wheat pizza crust (prebaked)
  • 1 c. chopped broccoli florets
  • 1 medium zucchini, thinly sliced
  • 1 medium onion, sliced into strips
  • 1/2 medium red bell pepper, cut into strips
  • 1 medium tomato, thinly sliced
  • 2 cloves minced garlic
  • 1 tsp. dried Italian seasoning
  • 2 Tbsp. olive or canola oil


Preheat oven to 450 F. Sprinkle half of the cheese evenly over the crust and set aside. Saute vegetables, garlic and Italian seasoning in hot oil for three to five minutes or until vegetables are crisp-tender. Spoon vegetables over pizza crust. Top with remaining cheese. Bake for five minutes or until cheese melts. Cut into eight slices.

Makes 8 servings.

Per Serving: about 320 calories, 23 grams (g) of fat, 18 g carbohydrate, 15 g protein, 3 g fiber, and 540 mg sodium

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