Roasted Vegetable Pizza
This easy pizza recipe is made with roasted vegetables and Sargento® Sharp Cheddar cheese to make a vegetarian comfort food!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp pepper
- 1 small zucchini sliced
- !pizza
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup to 1 cup marinara sauce
- 2 cups sargento sharp shredded cheese
- 1 large tomato thinly sliced into halves
- !roasted vegetables
- 1/4 cup leeks cut and cleaned
- 1/2 cup crimini mushrooms sliced
- 1/2 cup cauliflower florets
- 1/2 cup bell peppers sliced thinly (i used red and green)
- Carbohydrate 10.9453704246795 g
- Cholesterol 0 mg
- Fat 2.07707960008264 g
- Fiber 3.35296431846611 g
- Protein 1.74668786057692 g
- Saturated Fat 0.291146570612745 g
- Serving Size 1 1 Slice (206g)
- Sodium 7.51544551283499 mg
- Sugar 7.59240610621338 g
- Trans Fat 0.223357724378571 g
- Calories 53 calories
Preheat oven to 400 degrees. In a large baking dish lined with foil, mix all vegetables with olive oil and salt and pepper. Roast them for 20-25 minutes, or until the veggies have cooked down and are turning golden brown. Roll out the pizza dough (until roughly 12 inches in size) and place on a round pizza stone or round sheet pan. Brush olive oil all over the dough. Sprinkle with oregano. Spread sauce over the dough (using how much sauce you prefer), cover with cheese, and top with roasted veggies. Spread sliced tomatoes over the top. At 400 degrees, bake the pizza for 20 minutes, or until crust is golden brown and cheese is melted. Enjoy!
