Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
25 Mins
Total Time
1 Hour 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!

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

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