Roasted Veggie Pizza Recipe

5 4 7
Roasted Veggie Pizza Recipe
Roasted Veggie Pizza Recipe photo by Taste of Home
Publisher Photo

Roasted Veggie Pizza Recipe

Read Reviews
5 4 7
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

2 slice: 643 calories, 33g fat (9g saturated fat), 37mg cholesterol, 946mg sodium, 60g carbohydrate (5g sugars, 2g fiber), 30g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviews forRoasted Veggie Pizza

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MY REVIEW
saw-whet User ID: 2849135 85381
Reviewed Dec. 14, 2011 Edited Feb. 5, 2017

"Good recipe. I made a few tweaks to this 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."

MY REVIEW
chef of food User ID: 4344880 25103
Reviewed Aug. 6, 2011

"This pizza looked and tasted yummy!"

MY REVIEW
Little Lizzie User ID: 5193940 70377
Reviewed Jan. 2, 2011

"This is a great vegetarian dish! I double the amount of vegetables and spices. I also use pre-made pesto sauce. My husband and I both enjoy it!"

MY REVIEW
Little Lizzie User ID: 5193940 68342
Reviewed Jun. 9, 2010

"This is a very delicious pizza! It is a favorite at our home! Also, there is no meat so it's great for vegetarians."

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