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Roasted Veggie Pizza

Total Time

Prep: 25 min. Bake: 15 min.

Makes

8 slices

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Ingredients

  • 8 to 10 medium fresh mushrooms, sliced
  • 1 small onion, sliced
  • 1/2 cup sliced green pepper
  • 1/2 cup sliced sweet red pepper
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon each oregano, thyme and dried rosemary, crushed
  • PESTO SAUCE:
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 4 garlic cloves, minced
  • 1 prebaked 12-inch pizza crust
  • 1 large tomato, thinly sliced
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.
  2. Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside.
  3. Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables.
  4. Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts

2 slices: 643 calories, 33g fat (9g saturated fat), 37mg cholesterol, 946mg sodium, 60g carbohydrate (5g sugars, 2g fiber), 30g protein.

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