Use any vegetable of your liking in this.
Ingredients
Servings 5
- 1 package store bought pizza dough
- 2 tablespoons extra virgin olive oil
- 6 mushrooms sliced
- 1 zucchini sliced
- 1 red pepper sliced
- ½ red onion sliced
- 1 teaspoon oregano
- 1 cup store-bought pesto or marinara sauce
- 4 tablespoons parmesan cheese or crumbled goat cheese
- ½ cup sundried tomatoes
- Kosher salt and pepper
- 1 tablespoon olive oil
- Garnish with basil if desired
Nutritional Facts
Nutrition Facts
Roasted Veggie Pizza
Amount per Serving
Calories
526
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
7
mg
2
%
Sodium
1111
mg
48
%
Potassium
631
mg
18
%
Carbohydrates
52
g
17
%
Fiber
5
g
21
%
Sugar
14
g
16
%
Protein
13
g
26
%
Vitamin A
1958
IU
39
%
Vitamin C
43
mg
52
%
Calcium
157
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 400°F.
- On a large lined baking sheet, toss oil with zucchini, mushrooms, pepper, and red onion. Add oregano, salt and pepper and toss to coat.
- Roast until vegetables are lightly browned, about 25 minutes.
- Roll pizza dough to desired thickness. Spread pesto or marinara over dough. Top with roasted vegetables. Sprinkle it with cheese, sun dried tomatoes, salt and pepper. Drizzle with olive oil.
- Preheat the pizza oven according to manufacturer's instructions (mine uses a propane tank and gets hot very quickly).
- Bake for about 12 minutes in a pizza oven, turning about every 4 minutes for even baking. Alternatively, Bake in a preheated 375°F oven for about 20 - 25 minutes, until the crust is lightly toasted.
