Italian · Dinner
Roasted Vegetable Pizza
A thin-crust Italian pizza topped with oven-roasted zucchini, bell pepper, red onion and cherry tomatoes, layered with tomato sauce, mozzarella and parmesan cheese, then baked until the crust chars and cheese bubbles. Finished with fresh basil and olive oil.
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
582Calories
24.5gProtein
24.3gFat
69.2gCarbs
8.9gSugar
5.7gFiber
1074mgSodium
49mgChol
10.1gSat Fat
686mgPotassium
425mgCalcium
3.4mgIron
0.7mcgVitamin B12
45mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Let pizza dough sit covered at room temperature for 30 minutes until supple and stretches without tearing.
2
Roast
Toss zucchini, bell pepper, red onion and cherry tomatoes with 1 tbsp olive oil, salt and pepper. Roast at 425°F for 15-18 minutes until edges brown and tomatoes soften.
3
Roast
Preheat baking sheet or pizza stone at 500°F for at least 20 minutes until fully hot.
4
Build
Stretch dough into rough 10-inch round on floured surface. Spread tomato sauce, scatter minced garlic and torn mozzarella, then distribute roasted vegetables and parmesan evenly.
5
Plate
Transfer to board, scatter torn basil over top, drizzle with olive oil and slice into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pizza dough
- 1/2 cup120ml tomato sauce
- 8.6 oz244g mozzarella cheese
- 11 small zucchini
- 11 red bell pepper
- 11 red onion
- 88 cherry tomatoes
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 clove2 clove garlic
- 2/3 oz20g parmesan cheese
- 6-8 fresh basil leaves
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
