Mushroom, Zucchini and Swiss Cheese Pizza

  • Active Time 15m
  • Total Time 25m

Serves 4

The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.


  • For the Crust:
  • 2 pounds store-bought or homemade pizza dough
  • 3 tablespoons olive oil
  • For the Toppings:
  • 1 zucchini, halved lengthwise and cut crosswise into thin slices
  • 1 pound mushrooms, sliced thin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1/2 pound Swiss cheese, grated (about 2 cups)
  • 1/4 cup grated Parmesan cheese



Heat the oven to 425 degrees F.

Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9 x 13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.


Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.


Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.


If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step 2. Spread the topping directly onto the shells in Step 3, no prebaking required.

 Nebbiolo is the grape of great Italian wines such as Barolo and Barbaresco. You can enjoy its complex mushroom, spice, rose-petal and strawberry flavors in a much less expensive Nebbiolo delle Langhe or Nebbiolo d'Alba.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2984

nutrition information per serving

985 calories; 36g total fat; 57mg cholesterol; 2365mg sodium; 117g carbohydrates; 5g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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