Mushroom, Zucchini, and Swiss-Cheese Pizza Recipe

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April Griffin Modified: March 25, 2022
Mushroom, Zucchini, and Swiss-Cheese Pizza Recipe

How To Make Mushroom, Zucchini, and Swiss-Cheese Pizza

Savory mushrooms, crisp and fresh zucchini, and nutty swiss cheese makes up this well-rounded and vegetarian-friendly cheese pizza!

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • 2lbspizza dough,store bought or homemade
  • 3tbspolive oil
  • 1zucchini
  • 1lbmushrooms
  • 1tspsalt
  • ½tspfresh ground black pepper
  • 1tspdried thyme
  • ½cupdry white wine
  • ½lbswiss cheese
  • ¼cupparmesan,grated


  1. Heat the oven to 425 degrees F. Oil two 12-inch pizza pans or large baking sheets.

  2. Press the dough into a 12-inch round, or 9×13-inch rectangle, on each prepared pan.

  3. Bake for 10 to 15 minutes until the dough begins to brown.

  4. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, for about 3 minutes, until almost tender. Transfer to a small bowl.

  5. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, for about 5 minutes, until the mushrooms are golden.

  6. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, for about 5 minutes more, until the vegetables are tender and all the wine has evaporated.

  7. Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan.

  8. Bake for about 10 minutes, until the cheese melts.

  9. Serve warm, and enjoy!


  • Calories: 1015.00kcal
  • Fat: 36.80g
  • Saturated Fat: 15.05g
  • Monounsaturated Fat: 14.06g
  • Polyunsaturated Fat: 5.05g
  • Carbohydrates: 123.12g
  • Fiber: 7.93g
  • Sugar: 6.46g
  • Protein: 42.73g
  • Cholesterol: 58.48mg
  • Sodium: 1569.31mg
  • Calcium: 755.75mg
  • Potassium: 818.01mg
  • Iron: 8.09mg
  • Vitamin A: 149.45µg
  • Vitamin C: 11.28mg
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