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Roasted Vegetable Pizza


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Member since 2014

Serves 2 personal pizzas | Prep Time 20–25 | Cook Time 12–16

Ingredients

1 medium green pepper, sliced thin
1 medium red onion, sliced thin
½ pint grape tomatoes
1 lg Portobello mushroom cap, sliced thin
Olive oil
Salt and pepper, to taste
2 seven-inch frozen pizza shells
4 oz Parmesan cheese, grated
7 oz mozzarella cheese, diced and shredded


Place all vegetables on a sheet pan, drizzle with olive oil. Sprinkle with salt and pepper.


Roast vegetables at 400° F until soft and tomatoes “pop”.


Thaw 2, 7" pizza shells, stretch out to 8 ½" to 9" diameter. Sprinkle half of Parmesan on each shell.


Spread roasted vegetables around on the shell top with mozzarella cheese.


Bake at 425° F until crust and cheeses are good and brown; 12–16 minutes.


Remove from oven.


Cut to make 4–6 pieces.


Pairs Well With


Notes

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