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Roasted Vegetable Pizza

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

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Ingredients You'll Need

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 to 16 minutes.

Remove from oven. Cut to make 4 to 6 pieces.

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