Roasted Vegetable Pizza

Do you have some roasted vegetables left over from your latest frolic with paninis?

If so, look no farther.

Readers/friends have mentioned roasting vegetables for pizza.

I happened to have a summer squash on my counter and decided to roast some vegetables to see what would happen. The results were pretty darned good!

sliced three mushrooms
cubed the raw squash
chopped some onion into chunky clumps
cubed some green pepper

Tossed the pieces in a mixture of olive oil and Mrs Dash Garlic herb blend seasoning (this is my favorite). Spread on a cookie sheet and bake at 350 degrees (stirring a few times to keep the vegetables evenly cooking) for about 45 minutes (it could take you more or less time).

Prepare a pre-cooked cauliflower crust and spread with pizza sauce. Top that with the rest of the lasagna roll-up spinach/ricotta blend (if you have extra, woohoo! If not, you can use a white sauce/alfredo). With the back of a spoon,schmear the sauce/ricotta/spinach mixture.

Next, add the roasted vegetables and chunky, chopped, fresh tomato. Sprinkle with mozzarella cheese and feta, and, finally, top with pine nuts.

Baked this in a 350 degree oven for another 20 minutes, or until the cheese is bubbly and golden.

The crust didn’t hold up as well initially, but I don’t have any problems eating something that decadent with a fork. This is because there are so many toppings, and they weigh quite a lot. Not as much as me… but a lot.
Nutritional amounts will vary according to vegetables used, so make sure to calculate accordingly.

Print Friendly

Leave a Reply