Roasted Vegetable and Goat Cheese Pizza

Roasted Vegetable and Goat Cheese Pizza

Add some Italian flavor to these delicious appetizers. Bake pizza crust layered with marinara sauce topped with veggies and cheese.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

24

servings

1
medium zucchini or yellow squash, cut into 1/4-inch slices (1 cup)
1
medium bell pepper, cut into 1-inch pieces (1 1/2 cups)
3
ounces fresh mushrooms, cut in half (1 cup)
1
red onion, cut into wedges
1
tablespoon olive or vegetable oil
1
package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
1
cup marinara sauce
1/2
cup crumbled chèvre (goat) cheese (2 ounces)
  1. Heat oven to 450º. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
  2. Spread pizza crust with marinara sauce. Top with vegetables and cheese.
  3. Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Assemble the pizza up to 8 hours ahead; cover and refrigerate. Bake as directed.
Substitution
If you aren't a lover of goat cheese, use provolone, mozzarella or feta cheese instead. Or put goat cheese on one half for your more adventuresome friends and mozzarella on the other half.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 65
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 115mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
  • Protein 2g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.