Roasted Vegetable Pizza Best Recipes

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ROASTED VEGGIE PIZZA WITH PESTO SAUCE

2013-12-17



Roasted Veggie Pizza With Pesto Sauce image

Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients:

  • 8 -10 medium fresh mushrooms, sliced
  • 1 small onion, sliced
  • 1/2 cup green pepper, sliced
  • 1/2 cup sweet red pepper, sliced
  • 1/2 cup zucchini, sliced in 1/4 inch rounds
  • 1/4-1/2 cup black olives, sliced
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • your favorite pizza dough
  • 1/2 cup fresh basil, coarsely chopped
  • 4 garlic cloves, minced
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 large tomatoes, thinly sliced
  • 2 cups mozzarella cheese, shredded

Steps:

  • Preheat oven to 400°F.
  • Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
  • Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
  • Cover and bake at 400°F for 20 minutes.
  • Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
  • Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
  • Spread with sauce; top with the tomato slices.
  • Sprinkle with mozzarella cheese.
  • Top with roasted vegetables.
  • Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

ROASTED VEGETABLE PIZZA

2004-08-20



Roasted Vegetable Pizza image

Categories     Cheese     Tomato     Vegetable     Bake     Roast     Basil     Bell Pepper     Zucchini     Spring     Bon Appétit

Yield Makes 2 to 4 servings

Number Of Ingredients 8

Ingredients:

  • 1 10-ounce tube refrigerated pizza dough
  • 4 tablespoons garlic-flavored olive oil or regular olive oil
  • 8 cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
  • 1 small red onion, thinly sliced (about 2 cups)
  • 1 8-ounce package shredded 3- or 4-cheese pizza blend
  • 3 tablespoons chopped fresh basil

Steps:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

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