Roasted Vegetable Pizza

Photo: Oxmoor House

Roast the grape tomatoes and zucchini ahead, and refrigerate. Use the mixture as a topping for this hearty pizza or as a side dish for grilled chicken or fish.

Prep: 3 minutes; Cook: 12 minutes

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 43%
  • Fat: 15g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 13.6g
  • Carbohydrate: 31.8g
  • Fiber: 3g
  • Cholesterol: 17mg
  • Iron: 2.3mg
  • Sodium: 629mg
  • Calcium: 277mg


  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1/3 cup commercial pesto
  • 3 cups Roasted Zucchini and Tomatoes
  • 1 cup (4 ounces) preshredded part-skim mozzarella cheese
  • 2 tablespoons grated fresh Parmesan cheese


  1. 1. Preheat oven to 500°. Place pizza crust on rack in oven while preheating, and heat 5 minutes.
  2. 2. Remove crust from oven; place on an ungreased baking sheet. Spread pesto evenly over crust. Top with Roasted Zucchini and Tomatoes; sprinkle evenly with cheeses. Bake at 500° for 7 minutes or until cheeses melt.
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