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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Roasted Vegetable Pizza

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!

Southern Living SEPTEMBER 2011

  • Yield: Makes 4 servings
  • Hands-on: 25 Minutes
  • Total: 1 Hour, 40 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 20.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 10.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 11.5g
  • Carbohydrate: 48g
  • Fiber: 12.1g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 538mg
  • Calcium: 113mg
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Roasted Vegetable Pizza Recipe

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