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Roasted-Vegetable Pizza
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Prep Time:
15 minutes
Total Time:
50 minutes
Homemade pizza loaded with colorful veggies for a delicious meal anytime.
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
Instructions:
  • Preheat the oven to 425°F and generously coat a 15 1/2x10 1/2x1 inch jelly roll pan with cooking spray.
  • Arrange bell pepper, squash, eggplant, and mushrooms in a single layer on a pan. Drizzle with oil, sprinkle with salt and pepper. Bake uncovered for 20-25 minutes, flipping vegetables halfway through, until tender.
  • Lay the pizza crust on an ungreased cookie sheet. Add half of the cheese, then layer on the vegetables. Finish by sprinkling the remaining cheese on top.
  • Bake until cheese is bubbly and golden, then sprinkle with fresh basil.

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