Italian · Dinner
Roasted Vegetable Pizza (Low-Calorie)
A single-serving Italian thin-crust pizza with roasted zucchini, bell pepper, red onion and mushroom, topped with tomato sauce, reduced-fat mozzarella and fresh basil. The crust bakes crisp while vegetables are oven-roasted first to concentrate their flavour.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
388Calories
14.7gProtein
10.1gFat
61.2gCarbs
7.3gSugar
5.8gFiber
705mgSodium
15mgChol
3.6gSat Fat
720mgPotassium
240mgCalcium
3.4mgIron
0.3mcgVitamin B12
51mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Toss zucchini, bell pepper, red onion and mushrooms with olive oil, salt and pepper until evenly coated.
2
Roast
Spread vegetables on a foil-lined sheet pan in a single layer and roast at 425°F (220°C) for 15 minutes, turning once, until edges brown and vegetables soften.
3
Build
Stretch pizza dough into a thin 8-inch (20cm) round on a floured surface. Spread tomatoes over dough leaving a 1/2 inch (1cm) border, scatter minced garlic, roasted vegetables and oregano across sauce, top with mozzarella.
4
Bake
Raise oven to 475°F (245°C) and bake pizza on a hot sheet pan for 8 to 10 minutes until crust edges brown and cheese bubbles.
5
Plate
Slide pizza onto a board, tear fresh basil leaves and scatter over top, slice into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pizza dough
- 1/2 cup120g canned tomatoes
- 2.2 oz60g part-skim mozzarella
- 11 small (120g) zucchini
- 1140g red bell pepper
- 11 small (120g) red onion
- 440g button mushrooms
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 66 fresh basil leaves
