Roasted Vegetable Pizza
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Say goodbye to your pizza delivery guy, 'cause once you've tried this easy recipe for Roasted Vegetable Pizza, we have a feeling you won't be ordering in anymore! This specialty pizza features a rich blend of roasted vegetables and cheeses, which give it a truly memorable flavor.
What You'll Need:
- 1 (14-ounce) package prebaked Italian pizza bread shell
- 1 zucchini, halved lengthwise and sliced into 1/2-inch-thick chunks
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped red bell pepper
- 1 ear fresh corn on the cob (about 3/4 cup kernels)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 cup prepared tomato-basil pasta sauce
- 3/4 cup (3 ounces) shredded pizza cheese blend
What To Do:
- Preheat oven to 450 degrees F. Place bread shell on a pizza pan. Coat a baking sheet with cooking spray.
- Bake 8 minutes; remove from oven and set aside.
- In a medium bowl, combine zucchini, onion, bell pepper, corn kernels, oil, and vinegar; toss to combine. Spread on prepared baking sheet.
- Bake 20 minutes, or until vegetables are roasted.
- Spread pasta sauce over prepared bread shell. Spoon vegetables over sauce; sprinkle with cheese. Bake 3 to 4 more minutes, or until cheese is melted. Cut into wedges and serve.
- Roasting brings out the natural sweetness in many vegetables.
- To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 359
- Calories from Fat 75
- Total Fat 8.3g 13 %
- Saturated Fat 2.1g 10 %
- Trans Fat 0.0g 0 %
- Protein 11g 23 %
- Cholesterol 3.8mg 1 %
- Sodium 852mg 36 %
- Total Carbohydrates 63g 21 %
- Dietary Fiber 3.5g 14 %
- Sugars 11g 0 %
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