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Roasted Veggie Pizza Recipe

Roasted Veggie Pizza Recipe photo by Taste of Home

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A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

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Roasted Veggie Pizza Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.
Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside.
Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables.
Bake for 15 minutes or until cheese is melted and bubbly. Yield: 8 slices.

Originally published as Roasted Veggie Pizza in Taste of Home February/March 1999, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Roasted Veggie Pizza

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Reviewed on Dec. 14, 2011 by saw-whet

Good recipe. I like to make my own bread crust for pizza, so I paired this with TOH's "Perfect Pizza Crust" recipe. It made a very thick crust which was excellent. I made a few tweaks to the recipe the second time I made it: I added a small amount of salt to the pesto sauce; and when roasting the veggies, I covered them loosely with foil so they wouldn't be too soggy. We like peppers, too, so the amount could easily be doubled.

Reviewed on Aug. 06, 2011 by chef of food

This pizza looked and tasted yummy!