Mushroom-Zucchini Pizza

standard May 27, 2010 Leave a response

Two posts in one week – I am making progress! My menu plans for the week have been off since Sunday, so I’ve been randomly going with what I feel like for dinner each night, despite the anxiety of not following my schedule.   Tonight I definitely did not want grilled veggies and rice as planned – I was seriously craving a margarita pizza. But I had already used up my tomatoes from the market on Saturday, and I was out of basil. However, I did have the mushrooms and zucchini I had been saving for tonight’s grilled veggie menu. And I had pizza dough in the fridge along with some leftover sauce and a few other items that needed to be used. Why not toss it all together and see what happens?

As I had no recipe, I did not measure anything. You can use however much of any ingredient you would like based on your own tastes.

Mushroom-Zucchini Pizza with Rosemary and Parsley


  • A handful of button mushrooms
  • One medium-sized zucchini
  • One clove of garlic, minced
  • Half of one small white onion, diced
  • About half a cup of tomato sauce
  • Pizza dough
  • Olive oil
  • A sprig of rosemary
  • A couple of tablespoons fresh parsley, chopped
  • Vegan mozzarella cheese (such as Daiya)


  1. Roll out dough on to baking sheet dusted with cornmeal or flour ( I like the texture of the cornmeal on the crust). You want the dough to be pretty thin.
  2. Prick dough with a fork and drizzle with olive oil. Spread sauce on dough.
  3. Dice veggies and spread evenly on pizza, leaving a half-inch border for the crust. You can quick saute the veggies if you want them softer. I like mine slightly crunchy so I usually toss them on raw. Finish with a sprinkle of mozzarella.
  4. Bake in a 400 degree oven for maybe 7 minutes or until crust is golden and cheese is melted.
  5. Top with chopped parsley and rosemary.
  6. Enjoy!

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