Three-Cheese Garden Vegetable Pizza on Whole Wheat Crust

• 1 pound whole wheat pizza dough
• 1 small onion, sliced into rings
• 1 small red bell pepper, sliced
• 2 plum Roma tomatoes, sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, pressed
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded low fat cheddar cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 teaspoon Italian seasoning mix

• Preheat the oven to 400°F.
• Press the whole wheat dough to fit a 10×15-inch pan. A pizza stone or a jelly roll pan both work well.
• Bake the crust for 7 minutes. Remove it from the oven and set it on a wire rack.
• While the crust bakes, slice the onion, pepper, tomatoes and mushrooms.
• Press the garlic over the warm crust and spread it evenly.
• Sprinkle the mozzarella and cheddar evenly over the crust.
• Top with the onion, pepper, mushrooms and tomatoes in an even layer.
• Sprinkle the grated Parmesan over the vegetables.
• Sprinkle with Italian seasoning.
• Return the pizza to the oven and bake 18–20 minutes, or until the crust is golden brown.
• Remove from the oven and cut into 12 rectangles with a sharp knife or a pizza cutter.

WW Points: 4

4 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Pre-baking the crust helps prevent sogginess when using high-water-content vegetables.

Adding some cheese directly on the crust before the vegetables creates a barrier that helps keep the crust crisp.

Nutrition