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
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Recipe Time
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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
Ingredients
- 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
Preparation
- 1. Preheat oven to 500°. Place pizza crust on rack in oven while preheating, and heat 5 minutes.
- 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.
Roasted Vegetable Pizza Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Dairy, Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Roasted Vegetable and Ricotta Pizza
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Roasted Vegetable Pizza
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Farmers' Market Pizza
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