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!

I:
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.

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