Roasted-Vegetable Pizza:

Date Added: 7 Jan 2010
Listed in: Main Dish Cuisine

• 1 medium bell pepper, cut lengthwise into eighths


• 1 medium yellow summer squash, cut into ¼-inch slices


• ½ small eggplant, cut into ¼-inch slices


• 1 package (8 ounces) whole fresh mushroom, cut in half


• 2 tablespoons roasted garlic-flavored or regular vegetable oil


• ½ teaspoon salt


• ¼ teaspoon pepper


• 1 package (10 ounces) ready-to-serve thin pizza crust


• 1 cup shredded provolone cheese (4 ounces)


• 1 tablespoon fresh basil leaves

Preparation Time 15 min | Cooking Time 28 - 35 min:
8 servings | 200 Calories | 9g Protein | 21g Carbohydrates | 10g Fat

Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more! Roast the vegetables for this recipe ahead of time and refrigerate until needed.

• Heat oven to 425°F. Spray jelly roll pan, 15½x10½x1 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 ½ cup of the cheese. Top with vegetables. Sprinkle with remaining ½ cup cheese.


• Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

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