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    You are in: Home / Cheese / Roasted Vegetable Pizza Recipe
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    Roasted Vegetable Pizza

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    14 mins

    15 mins

    Chef #209208's Note:

    A tasty and healthy pizza that features wonderful vegetables!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F
    2. 2
      Use 1 tsp of olive oil to coat cooking stone or pizza pan.
    3. 3
      Spread out pizza dough and bake at 425°F for 7 minutes.
    4. 4
      Combine 1 tsp olive oil, thyme, salt, garlic, squash, zucchini, bell pepper, and onion in a baking dish, and mix well.
    5. 5
      Bake at 500°F for 7 minutes. Stir the vegetables and bake for another 7 minutes.
    6. 6
      Sprinkle half the cheese over the pizza crust.
    7. 7
      Spread the vegetables over the cheese.
    8. 8
      Top the vegetables with the remaining cheese.
    9. 9
      Bake at 425°F for 15 minutes, or until the crust is lightly browned.

    Ratings & Reviews:

    • on July 10, 2009

      55

      Oh Yum! I made this for dinner tonight. I'm 9 months pregnant and I am CONSTANTLY looking for healthy, easy dishes to get my daily veggies. This was FANTASTIC! I followed the recipe exactly except that I roasted the veggies 5 minutes longer...I wanted to make sure the onion wasn't crunchy. It was perfect. I can't wait to have the leftovers for lunch tomorrow! I can't believe how much flavor there is just from veggies. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2007

      55

      This pizza is incredible! The roasting of the vegetables, before adding them to the pizza, was an amazing touch, and the end result was a wonderful, light, and healthy pizza - a nice change from a typical meat pizza. I, too, used a pre-made pizza crust, rather than using the pizza dough, and added some red pepper, and parmesan cheese (after it came out of the oven); other than that, I used the exact same ingrediants, and strongly recommend using these veggies, as they worked beautifully together, I also did not measure the cheese....I just loaded it on (so it probably came out to be more cheese than the recipe calls for) -it turned out nice and cheesy, which we loved! This is a wonderful recipe that I will be making again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2007

      55

      YUM! Made this for lunch today and it was delicious! I halved the recipe and used 1 premade Boboli pizza crust brushed with olive oil. I put 1/2 a zucchini, 1/2 a yellow squash, 1/2 a green pepper (the red pepper I bught was moldy on the inside so I had to toss it), and 1 sliced Roma tomato (which I did not roast - just placed on top of the roasted veggies before baking.) I used some fresh parmesan and some mozzarella and also used dried thyme and fresh garlic. Anyways, very delicious pizza that I will be making again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Roasted Vegetable Pizza

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.1
     
    Calories from Fat 120
    64%
    Total Fat 13.3 g
    20%
    Saturated Fat 6.7 g
    33%
    Cholesterol 38.7 mg
    12%
    Sodium 459.5 mg
    19%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.4 g
    9%
    Protein 12.0 g
    24%

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