Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

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!

Recipe by Southern Living September 2011

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Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary test

hands-on:
25 mins
total:
1 hr 40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

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  • 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.

  • Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.

  • 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.

Nutrition Facts

401 calories; fat 20.6g; saturated fat 5g; mono fat 10.9g; poly fat 1.5g; protein 11.5g; carbohydrates 48g; fiber 12.1g; cholesterol 8mg; iron 1.1mg; sodium 538mg; calcium 113mg.
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