Roasted Vegetable Pizza

Name: Roasted Vegetable Pizza
Total time: 1 h 40 min
Yield: Makes 4 servings
Ingredients: 1 medium eggplant, peeled and cubed; ¼ teaspoon salt; 2 medium zucchini, sliced; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1 onion, peeled and cut into eighths; 1 red bell pepper, cut into 1-inch pieces; ¼ cup olive oil; 1 tablespoon chopped fresh rosemary; ¼ teaspoon pepper; ½ (16-oz.) package whole wheat prebaked pizza crusts; 1 teaspoon olive oil; ⅓ cup shaved Asiago cheese

2 Ratings
2 Reviews

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

Gallery

Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:

25 mins

total:

1 hr 40 mins

Yield:

Makes 4 servings

Nutrition Info

Directions

Step 1
Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

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Step 2
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.
Step 3
Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Step 4
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

Per Serving:

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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Jenlhebert

09/09/2012

Lots of work - took a long time to prepare and out of all the veggies you end up with, the recipe only used about 1/3 so I had all these left over vegetables. Turned out soggy and needed more seasoning.

bstgrlfrnds

10/03/2011

Absolutely wonderful - easy to prepare!!!

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