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Roasted Vegetable Pizza

Healthycooking's picture
  Refrigerated pizza crust dough 1 Can (10 oz)
  Vegetable cooking spray 1 Tablespoon
  Fresh thyme leaves/1 teaspoon dried thyme leaves 1 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Olive oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Round red potatoes 4 Small, cut into 8 wedges
  Garlic 4 Clove (20 gm), thinly sliced
  Yellow squash 1 Small, cut into 1/4 inch thick slices
  Red bell pepper 1 Small, cut into 2-inch-thick pieces
  Sweet onion 1 Small, cut into 12 wedges
  Shredded sharp provolone cheese 5 Ounce (1 1/4 Cups)

Preheat oven to 425°.
Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle.
Bake at 425° for 7 minutes; set aside.
Preheat oven to 500°.
Combine thyme and next 8 ingredients in a bowl; toss well.
Place vegetable mixture in a 13 x 9-inch baking dish.
Bake at 500° for 15 minutes, stirring halfway through cooking time.
Reduce oven temperature to 425°.
Sprinkle half of cheese over prepared pizza crust.
Arrange roasted vegetables over cheese, and top with remaining half of cheese.
Bake at 425° for 12 minutes or until crust is lightly browned.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1616 Calories from Fat 619

% Daily Value*

Total Fat 71 g109.6%

Saturated Fat 30.1 g150.6%

Trans Fat 0 g

Cholesterol 150 mg50%

Sodium 3555.8 mg148.2%

Total Carbohydrates 186 g61.9%

Dietary Fiber 13.5 g54.1%

Sugars 28.3 g

Protein 68 g136.3%

Vitamin A 123.7% Vitamin C 351.7%

Calcium 119.3% Iron 57.4%

*Based on a 2000 Calorie diet


Roasted Vegetable Pizza Recipe