Roasted-Vegetable Pizza

Roasting the vegetables adds a robust flavor in this quick and easy pizza recipe.


6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 27 %
Fat 8.8 g
Satfat 4.2 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 10 g
Carbohydrate 40.2 g
Fiber 2.8 g
Cholesterol 16 mg
Iron 2 mg
Sodium 539 mg
Calcium 208 mg


1 (10-ounce) can refrigerated pizza crust dough
Vegetable cooking spray
1 tablespoon fresh or 1 teaspoon dried thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
4 small red potatoes, each cut into 8 wedges
4 garlic cloves, thinly sliced
1 small yellow squash, cut into 1/4-inch slices
1 small red bell pepper, cut into 2-inch pieces
1 small sweet onion, cut into 12 wedges
1 1/4 cups (5 ounces) shredded sharp provolone cheese


Preheat oven to 425°.

Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.

Preheat oven to 500°.

Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9-inch baking dish. Bake at 500° for 15 minutes, stirring halfway through cooking time.

Reduce oven temperature to 425°. Sprinkle half of cheese over prepared pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425° for 12 minutes or until crust is lightly browned.

L. Alyson Moreland,

Cooking Light

May 1996
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