Our Recipes

Fire Roasted Vegetable Pizza

Fire Roasted Vegetable Pizza Green Giant
No need to bother with take out when you can make this delicious veggie pizza in less than 30 minutes!


  • 1 can (13.8 oz) refrigerated pizza crust
  • 2 tablespoons vegetable oil
  • 2 cups sliced cremini mushrooms
  • 1 teaspoon finely chopped garlic
  • 1 package (12 oz) Green Giant® Fire Roasted Zucchini, Carrots, and Onion
  • 3/4 cup Don Pepino® Pizza sauce
  • 1/4 cup B&G® kalamata olives, pitted, chopped
  • 1/2 teaspoon dried basil leaves
  • 1 1/2 cups shredded mozzarella cheese (6 oz)

  • 1 Heat oven to 400°F. Spray 15x10x1-inch pan with sides with cooking spray. Unroll pizza crust dough; press dough to fit pan, going up sides to form a rim. Bake about 8 minutes or until crust is light brown.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from skillet to plate. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Stir in frozen vegetable blend; cover, and continue cooking 7 to 9 minutes, stirring occasionally, until thoroughly cooked.
  • 3 Spread pizza sauce over partially baked crust. Top evenly with vegetable blend, mushroom-garlic mixture and olives; sprinkle with basil and cheese. Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.

Partially baking the crust before topping makes the crust crisper. Try topping with fresh mozzarella slices for a fun look.