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Roasted-Vegetable Pizza

Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!

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( 3 Ratings)

3 Ratings

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Member Reviews ( 4 )

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Prep Time 15 min
Total Time 50 min
Servings 8

Ingredients

1: medium bell pepper, cut lengthwise into eighths

1: medium yellow summer squash, cut into 1/4-inch slices

1/2: small eggplant, cut into 1/4-inch slices

1: package (8 ounces) whole fresh mushroom, cut in half

2: tablespoons roasted garlic-flavored or regular vegetable oil

1/2: teaspoon salt

1/4: teaspoon pepper

1: package (10 ounces) ready-to-serve thin pizza crust

1: cup shredded provolone cheese (4 ounces)

1: tablespoon fresh basil leaves

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Directions

1 Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2 Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
3 Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
4 Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

EXPERT TIPS

Expert Tips

For 5 grams of fat and 170 calories per serving, spray the vegetables with olive oil-flavored cooking spray instead of brushing with oil, and use 1/2 cup shredded reduced-fat mozzarella cheese instead of the 1 cup provolone.

Roast the vegetables for this recipe ahead of time and refrigerate until needed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 90 ),

% Daily Value

Total Fat: 10 g; 10 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 450 mg; 450 %;
Total Carbohydrate: 22 g; 22 %
(Dietary Fiber 2 g 2 % ),
Protein: 7 g; 7 %

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 14%;
Calcium: 12%;
Iron: 10%;

Exchanges:

1 Starch; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/24/2010 9:49:04 PM REPORT ABUSE mary-mary38-Texas said:

Rating:

This as good. Just next time I will cut my vegatables alittle thinner.

This reply was: Helpful Inspiring

Posted 3/24/2010 7:54:39 PM REPORT ABUSE mary-mary38-Texas said:

Rating:

We made this last night and we added tomatoes paste, because we thought it would be too dry. It turned out great! This was my first time eating eggplant. I will try it next time without the tomatoe paste.

This reply was: Helpful Inspiring

Posted 4/19/2007 9:49:35 AM REPORT ABUSE LatviaMom said:

Rating:

Tasty and different. We have added sliced green olives, another time black. We have also added sliced sun dried tomatoes. Each of these ingredients boosts the flavor a bit.

This reply was: Helpful Inspiring