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Weeknight Veggie Pizza loaded with cheese and vegetables | thealmondeater.com
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5 from 3 votes

Weeknight Veggie Pizza

This weeknight veggie pizza is loaded with cheese and vegetables and uses store-bought crust, meaning it comes together in less than 20 minutes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner
Cuisine: Italian
Diet: Vegetarian
Keyword: pizza
Servings: 8 slices
Calories: 278kcal
Author: Erin


  • 1 store-bought thin crust pizza crust
  • 1/4 cup olive oil divided
  • 3 garlic cloves minced
  • Pinch of basil
  • Pinch of oregano
  • 1/2 lb. ricotta cheese
  • 10 grape or cherry tomatoes sliced
  • 1/2 cup parmesan cheese shredded
  • 1 zucchini sliced
  • 1/4 teaspoon red pepper flakes or more


  • Preheat oven to 400°.
  • Place pizza crust on a pizza stone or baking sheet, then brush it with 3 tablespoon olive oil and sprinkle the garlic, oregano and basil over top.
  • Place sliced tomatoes in a bowl, then drizzle them with 1 tablespoon olive oil. Place tomatoes and ricotta on the pizza crust, then bake pizza for 8-10 minutes or until the tomatoes are soft. While pizza is baking, use a peeler to slice zucchini into ribbons and set aside.
  • Remove pizza from the oven, then sprinkle it with parmesan cheese and red pepper flakes. Last, add the zucchini.
  • Enjoy!


-This pizza is a white pizza, meaning there isn't any tomato sauce. If you want, you can spread 1/2 cup (or more) marinara sauce on top before adding the toppings


Calories: 278kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 391mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 186mg | Iron: 2mg