Roasted-Vegetable Pizza

Roasted-Vegetable Pizza

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Do-Ahead Tip
Roast the vegetables for this recipe ahead of time and refrigerate until needed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 90 ),
  • 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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.