ROASTED VEGETABLE PIZZA

 

  • Cooking Time: 12–16
  • Servings: 2 personal pizzas
  • Preparation Time: 20–25

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

Directions

  • 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.

Notes

Author Credit: Norman Griese

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