Roasted Vegetable Pizza

Roasted Vegetable Pizza Recipe
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

Recipe Time

Prep: 7 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 309
Caloriesfromfat 43 %
Fat 15 g
Satfat 4.9 g
Monofat 6.1 g
Polyfat 3.4 g
Protein 13.6 g
Carbohydrate 31.8 g
Fiber 3 g
Cholesterol 17 mg
Iron 2.3 mg
Sodium 629 mg
Calcium 277 mg

Ingredients

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1/3 cup commercial pesto
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.

Note:

Cooking Light Fresh Food Fast

April 2009
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