Roasted Vegetable Pizza

Roasted Vegetable Pizza

Homemade pizza boasts roasted veggies, creamy goat cheese and organic fire roasted tomatoes.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

6

servings

1
cup sliced fresh mushrooms
1
medium yellow or red bell pepper, cut into 1-inch pieces
1
medium onion, cut into thin wedges
3
tablespoons olive oil
3/4
teaspoon coarse (kosher or sea) salt
2
cups Gold Medal® all-purpose flour
1
tablespoon sugar
1 1/4
teaspoons regular active dry yeast
3/4
cup warm water
2
tablespoons chopped fresh basil
2
cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, drained
1
package (4 oz) crumbled goat cheese
  1. Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
  2. Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
  3. On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
  4. Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
  5. Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve with a simple green salad of mixed baby greens tossed with your favorite vinaigrette and some toasted pine nuts.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 510mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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