Roasted Vegetable and Goat Cheese Pizza

  • Prep 10 min
  • Total 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)

Steps

  • 1
    Heat oven to 450°. 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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