Welcome to a pizza that doesn’t apologize for being healthy! Roasted Vegetable Pizza takes your average pie and upgrades it to gourmet status. Forget about bland veggie toppings; this beauty features caramelized bell peppers, golden squash, and mushrooms that have been roasting away like they’re auditioning for a food magazine cover.
This isn’t just any veggie pizza; it’s a masterpiece of roasted flavors and crispy crusts. So, grab a slice and get ready to impress even your most skeptical of veggie-averse friends. It’s a meal that screams “I care about my health, but I still love pizza.”
Roasted Vegetable Pizza
Ingredients
- 1 pizza dough store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 bell pepper sliced
- 1 cup mushrooms sliced
- 1 cup zucchini sliced
- 1/2 cup cherry tomatoes halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place the pizza stone or baking sheet in the oven to heat.
- Toss bell pepper, mushrooms, zucchini, and cherry tomatoes in olive oil, oregano, basil, garlic powder, salt, and pepper. Spread on a baking tray.
- Roast vegetables for 20 minutes or until tender and caramelized.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Transfer the dough to the preheated pizza stone or baking sheet.
- Sprinkle mozzarella and Parmesan cheeses over the dough.
- Top with roasted vegetables.
- Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
- Let cool slightly, slice, and serve.
Notes
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 15%
- Iron: 8%
- Vitamin K: 10%
Summary of the Recipe:
Roasted Vegetable Pizza combines a crunchy crust with a medley of caramelized vegetables, topped with cheese and herbs for a delightful gourmet experience.
Servings:
Makes 8 slices.
Estimated Cost:
Approximately $15-20, depending on ingredient choices.
Prep Time:
20 minutes.
Cook Time:
25 minutes.
Total Time:
45 minutes.
Course:
Main Course.
Cuisine:
Italian.
Equipment Required:
- Pizza stone or baking sheet
- Mixing bowls
- Baking tray
- Oven
- Knife
- Cutting board
Ingredients and Quantities:
- 1 pizza dough (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Place the pizza stone or baking sheet in the oven to heat.
- Toss bell pepper, mushrooms, zucchini, and cherry tomatoes in olive oil, oregano, basil, garlic powder, salt, and pepper. Spread on a baking tray.
- Roast vegetables for 20 minutes or until tender and caramelized.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Transfer the dough to the preheated pizza stone or baking sheet.
- Sprinkle mozzarella and Parmesan cheeses over the dough.
- Top with roasted vegetables.
- Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
- Let cool slightly, slice, and serve.
Nutritional Values (per serving):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
Vitamins and Minerals (approximate percentages per serving):
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 15%
- Iron: 8%
- Vitamin K: 10%
Enjoy your Roasted Vegetable Pizza, the ultimate way to eat your veggies while savoring every bite of crispy, cheesy goodness.
