Two-Cheese Mixed Vegetable Pizza

4 portions


  • 8 ounces (about 2 1/2 cups) fresh white mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package (about 1 pound) 12-inch pre-baked pizza shell
  • 2 cups trimmed fresh spinach leaves
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 3 plum tomatoes, thinly sliced
  • 1 tablespoon olive oil
  • 3 tablespoons grated Parmesan cheese


Preheat oven to 450 degrees F.

In a large bowl toss mushrooms, Italian seasoning, salt and black pepper; set aside.

Place pizza shell on a pizza stone or baking sheet. Top with spinach, 3/4 cup of the mozzarella, the tomatoes and mushrooms. Drizzle with oil. Sprinkle with remaining mozzarella.

Bake until cheese melts, about 10 minutes; sprinkle with Parmesan cheese.



Prepare and bake as directed above but omit Italian seasoning, mozzarella and Parmesan cheeses. Spread shell evenly with 2 tablespoons prepared mustard then layer as follows: Spinach, tomatoes, 3/4 cup shredded Swiss cheese, mushrooms, 1 small thinly sliced red onion and another 3/4 cup Swiss cheese.


Prepare and bake as above but use 2 tablespoons chopped fresh cilantro for the Italian seasoning, 1 1/2 cups shredded hot pepper Monterey Jack cheese for the mozzarella and 1/2 cup sliced, pitted black olives for the Parmesan cheese.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8080

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