• Prep Time 10
  • Cook Time 18
  • Total Time 28 minutes
  • Yield 8 1x

Load up this veggie pizza with mouthwatering mushrooms, tangy feta and salty kalamata olives.

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  • 1 pound pizza dough, room temperature (canned or frozen)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 1/2 cups shredded mozzarella cheese
  • 2 cups cherry tomatoes, halved
  • 8 ounces white button mushrooms, crimini mushrooms, or 3 portabella mushrooms, cleaned and sliced
  • 1/2 small red onion, thinly sliced
  • 1 cup pitted kalamata olives, halved
  • 1 cup crumbled feta cheese
  • Crushed red pepper flakes, for garnish
  • Chopped fresh oregano, for garnish


  1. Preheat oven to 500°F. Divide pizza dough into 2 balls. On a lightly floured surface, press each ball into a 10-inch circle. Place dough on a rimmed baking sheet. Combine oil and garlic in small bowl. Brush pizza dough with oil mixture. Top with half the mozzarella, tomatoes, mushrooms, red onions and olives, leaving a 1/2-inch border.
  2. Bake, rotating pizza halfway through, until crust is golden-brown and cheese is melted, about 5 to 10 minutes. Repeat with remaining dough, mushrooms, tomatoes, onion and olives.
  3. Garnish with feta, crushed red pepper flakes and oregano. Slice and serve.


Tip: Substitute a pizza stone for a baking sheet. Simply place a pizza stone in the oven and preheat to 500°F for 30 minutes. Bake pizza as directed.

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