ROASTED VEGGIE PIZZA RECIPES

Name: Roasted Veggie Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 slices.
Ingredients: 8 to 10 medium fresh mushrooms, sliced; 1 small onion, sliced; 1/2 cup sliced green pepper; 1/2 cup sliced sweet red pepper; 2 teaspoons olive oil; 2 garlic cloves, minced; 1/4 teaspoon each oregano, thyme and dried rosemary, crushed; PESTO SAUCE:; 1/2 cup coarsely chopped fresh basil; 1/4 cup olive oil; 1/4 cup grated Parmesan cheese; 4 garlic cloves, minced; 1 prebaked 12-inch pizza crust; 1 large tomato, thinly sliced; 2 cups shredded part-skim mozzarella cheese

ROASTED VEGGIE PIZZA RECIPE: HOW TO MAKE IT

Roasted Veggie Pizza Recipe: How to Make It image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 slices.

Number Of Ingredients 15

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, FatContent 33g fat (9g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 946mg sodium, CarbohydrateContent 60g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 30g protein.

ROASTED-VEGETABLE PIZZA RECIPE - BETTYCROCKER.COM

Roasted-Vegetable Pizza Recipe - BettyCrocker.com image

Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into 1/4-inch slices
1/2 small eggplant, cut into 1/4-inch slices
1 package (8 ounces) whole fresh mushroom, cut in half
2 tablespoons roasted garlic-flavored or regular vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) ready-to-serve thin pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon fresh basil leaves

Steps:

Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 200 , CarbohydrateContent 22 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 450 mg

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