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–+ servings
Vegetarian Mini Loaf Pizza
This Vegetarian Mini Loaf Pizza recipe is a delightful twist on traditional pizza, built on a toasted mini loaf instead of a classic dough base. Featuring sautéed mushrooms, onions, garlic, and tomatoes, then topped with gooey mozzarella and fragrant basil, it's a quick and satisfying meal perfect for lunch, dinner, or game night. The use of tomato bruschetta topping adds a burst of Italian flavor, while the toasted loaf gives a satisfying crunch. It's a practical and flavorful way to use a small loaf of bread for something special.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Fusion
Servings 4
Calories 372 kcal

Ingredients
  

  • 8 oz mini loaf (such as Schnucks brand)
  • 1 tbsp olive oil
  • 8 oz whole white mushrooms, (sliced (about 3 cups))
  • ½ onion (large, thinly sliced)
  • 2 tsp garlic (minced or crushed)
  • 1 cup tomato bruschetta topping (or thick tomato pasta sauce)
  • 1½ cups mozzarella cheese (shredded )
  • 2 tomatoes (medium, sliced)
  • fresh basil (to taste)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 400°F.

Step 2: Sauté Vegetables

  • Heat olive oil in a skillet over medium-high heat.
  • Add mushrooms and onions. Cook for 7–8 minutes, stirring occasionally.
  • Stir in garlic and cook for 1 more minute.

Step 3: Prepare Bread Base

  • Cut mini loaf lengthwise in half.
  • Place both halves cut-side up on a foil-lined baking sheet.

Step 4: Assemble Pizza

  • Spread tomato bruschetta topping on each bread half.
  • Top with mushroom mixture.
  • Sprinkle with shredded mozzarella.
  • Arrange tomato slices on top, overlapping if needed.
  • Sprinkle with fresh basil.

Step 5: Bake

  • Bake at 400°F for 12–14 minutes or until cheese is melted and bubbly.

Tips

  • Use whole wheat mini loaf for added fiber
  • Add sliced bell peppers or zucchini with the mushrooms
  • Substitute provolone or part-skim mozzarella for a lighter version
  • Toast the bread lightly before topping for extra crunch
  • Use fresh basil chiffonade after baking for brighter flavor
  • Try marinara instead of tomato bruschetta topping
  • Add crushed red pepper flakes for heat
  • Serve with a green salad for a complete meal

Nutrition

Calories: 372kcalCarbohydrates: 46gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 33mgSodium: 1065mgPotassium: 1048mgFiber: 5gSugar: 12gVitamin A: 1796IUVitamin C: 25mgCalcium: 249mgIron: 3mg
Keyword comfort food, meatless, mini loaf pizza, mushrooms, vegetarian, vintage recipe, weeknight dinner
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