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Roasted Vegetable Pizza

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 25 mins
Total time 1 hr, 40 mins
Yield Makes 4 servings
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!

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

Nutrition 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

How to Make It

  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.