Herbed Garden Pizza

USDA Mixing Bowl
4 servings

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1. Place rack in center of oven and preheat oven to 400 °F.

2. In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil.

3. Place pizza crust on pizza pan. Brush pizza dough with olive oil blend, reserve remainder.

4. In a large mixing bowl, gently toss vegetables and remaining olive oil blend.

5. Spread coated vegetables evenly over pizza dough, leaving about 1/2-inch border around the edges. Top vegetables with shredded cheese.

6. Bake 10 minutes, until cheese is melted.


Dive into mounds of luscious vegetables smothered over a whole wheat crust, artfully seasoned with the olive oil-herb blend, including basil and garlic. Serve with a side salad and simple home-made vinaigrette. Serving Suggestions: Serve with a side salad and a glass of juice. Ideas for a Side Salad: Spinach, Tomato Slices, and Vinaigrette (made with 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp lemon juice, 1/2 tsp sugar, and 1 tbsp low-sodium seasoning blend)


2 tablespoons salt-free Tomato Basil Garlic Seasoning Blend
2 tablespoons olive oil
1 12-inch, whole-wheat pizza crust, thin, pre-baked
cooking spray
4 Roma tomatoes (thinly sliced)
1 1/2 cups crimini mushrooms (sliced)
2 cups baby spinach
1/2 cup thinly sliced red onion

3/4 cup shredded fat-free mozzarella cheese


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