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Roasted-Vegetable Pizza

 3 Ratings
3 Comments
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8
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Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
% Daily Value
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
450 mg
Total Carbohydrate
22 g
Dietary Fiber
2 g
Protein
7 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
14%
14%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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