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Roasted-Vegetable Pizza

Barret's picture
Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!
Ingredients
  Bell pepper 1 Medium, cut lengthwise into eights
  Yellow summer squash 1 Medium, cut into 1/4 inch slices
  Eggplant 1⁄2 Small, cut into 1/4 inch slices
  Mushroom 8 Ounce, cut in half
  Roasted garlic flavored oil/Regular vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ready to serve thin pizza crust 10 Ounce
  Shredded provolone cheese 4 Ounce
  Basil leaves 1 Tablespoon
Directions

1. Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.

2. 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.

3. 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.

4. Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Interest: 
Holiday, Everyday, Kids, Party
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.1 (4 votes)