Roasted Vegetable Pizza

Photo: Jennifer Davick; Styling: Buffy Hargett
If you love a loaded-out pizza, try this recipe. Why it's better for you: Whole wheat crust topped with roasted sweet potatoes and other colorful veggies ups the good-for-you factor!

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Calories 401
Fat 20.6 g
Satfat 5 g
Monofat 10.9 g
Polyfat 1.5 g
Protein 11.5 g
Carbohydrate 48 g
Fiber 12.1 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 538 mg
Calcium 113 mg

Ingredients

1 medium eggplant, peeled and cubed
1/4 teaspoon salt
2 medium zucchini, sliced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 onion, peeled and cut into eighths
1 red bell pepper, cut into 1-inch pieces
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon pepper
1/2 (16-oz.) package whole wheat prebaked pizza crusts
1 teaspoon olive oil
1/3 cup shaved Asiago cheese

Preparation

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.

3. Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.

4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400° for 15 minutes or until crust is crisp and cheese is melted.

Note:

September 2011