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 min
  • Total Time 40 min
  • Servings 24

Ingredients

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.

Expert Tips

Assemble the pizza up to 8 hours ahead; cover and refrigerate. Bake as directed.

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

NUTRITION INFORMATION PER SERVING

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