Roasted Vegetable Pizza

Oxmoor House
4 servings.


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1 medium-size eggplant, peeled and cut into 1/4-inch-thick slices
1 medium onion, cut into 1/4-inch-thick slices
1 medium-size green pepper, seeded and cut into 1/4-inch-thick slices
2 small yellow squash, cut into 1/4-inch-thick slices
Vegetable cooking spray
1/2 recipe Cornmeal Pizza Crust dough
3/4 cup evaporated skimmed milk
1 tablespoon plus 1 teaspoon cornstarch
3/4 cup grated Asiago cheese
2 tablespoons dry white wine
1/4 teaspoon pepper
1/8 teaspoon salt
Dash of garlic powder
3 plum tomatoes, cut into 1/4-inch-thick slices
3 tablespoons freshly grated Parmesan cheese
1/4 cup shredded fresh basil


Arrange first 4 ingredients on a baking sheet coated with cooking spray; coat vegetables with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes. Turn vegetables; coat with cooking spray. Broil 3 additional minutes or until vegetables are tender. Set aside.

Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.

Combine milk and cornstarch in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat; stir in Asiago cheese and next 4 ingredients. Spread cheese mixture over crust, leaving a 1/2-inch border; arrange roasted vegetables and tomato over cheese mixture. Sprinkle with Parmesan cheese and basil. Bake at 425° on bottom rack of oven for 15 to 18 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

Created date

August 2009

Nutritional Information

Calories 391
Caloriesfromfat 21 %
Fat 9.3 g
Satfat 4.7 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 21.1 g
Carbohydrate 57.4 g
Fiber 0.0 g
Cholesterol 20 mg
Iron 0.0 mg
Sodium 716 mg
Calcium 0.0 mg