ROASTED VEGGIE PIZZA
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!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- 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., 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. , 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. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
ROASTED ROOT-VEGETABLE PIZZA
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
- Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.
ROASTED-VEGETABLE PIZZA
Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
- Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
- Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
- Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
ROASTED VEGETABLE PIZZA
Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit
Yield Makes 2 to 4 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
ROASTED VEGETABLE PIZZA
Homemade pizza boasts roasted veggies, creamy goat cheese and organic fire roasted tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
- Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
- On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
- Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 7 g, TransFat 0 g
ROASTED FALL VEGETABLE AND RICOTTA PIZZA
Top this vegetable pizza with your favorite roasted winter squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
ROASTED SPRING VEGETABLE PIZZA
This tasty pizza contains less than 300 calories per serving - generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
- Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
- Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.
Nutrition Facts : Calories 290 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.84 milligram of sodium
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