COLORFUL ROASTED VEGETABLE PIZZA
Discover a pizza that's pretty to look at and delicious to eat with our Colorful Roasted Vegetable Pizza recipe. Pile delicious veggies such as zucchini and bell peppers on top of ready-to-use pizza crust for this extra cheesy, extra saucy Colorful Roasted Vegetable Pizza.
Provided by My Food and Family
Categories Meal Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Toss vegetables with oil and black pepper; spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 10 min. Meanwhile, place pizza crust on baking sheet; spread with pizza sauce to within 1/4 inch of edge. Sprinkle with shredded cheese.
- Stir vegetables. Add pizza crust to oven with vegetables. Bake 10 to 12 min. or until vegetables are tender and edge of pizza crust is golden brown.
- Top pizza with vegetables; sprinkle with grated cheese and basil.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 10 g
GRILLED GARDEN VEGGIE PIZZA
Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.
Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
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 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 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 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
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
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