Roasted Vegetable Pizza

Recipe

Roasted Vegetable Pizza

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3.25 out of 5 stars
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16 ratings

Recipe Data

4
Servings
15min
Prep
43min
Total

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    Description

    When roasting veggies, go ahead and make a double batch. That way you have extras for topping salads or scrambling into eggs for breakfast. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 c.broccoli florets
    ½ c.drained quartered artichoke hearts
    ½small yellow squash, thinly sliced
    1medium red bell pepper, seeded and thinly sliced
    1 tsp.plus 1/4 tsp Hy-Vee Select garlic-flavored olive oil, divided
    1 tbsp.Hy-Vee Select balsamic vinegar
    Hy-Vee salt, to taste
    1prepared whole-wheat pizza crust
    ½ c.Hy-Vee part-skim ricotta cheese
    2garlic cloves, minced
    ¼ c.Hy-Vee shredded Parmesan

    Directions

    1. Preheat oven to 500 degrees.
    2. Combine broccoli, artichokes, squash, bell pepper, 1 teaspoon olive oil and balsamic vinegar in a 9-by-13-inch baking pan, tossing to coat vegetables. Season with salt. Bake for 15 minutes, stirring halfway through.
    3. Reduce oven temperature to 450 degrees.
    4. Combine ricotta and minced garlic; spread over hot pizza crust. Top with roasted vegetable mixture and Parmesan.
    5. Brush remaining olive oil over pizza crust. Place on baking pan and bake 3 to 4 minutes.
    6. Bake for 10 to 12 minutes or until cheese is melted and golden brown.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 15mg
    • Sodium: 550mg
    • Total Carbohydrates: 43g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 45%
    0%
    Vitamin C 130%
    0%
    Iron 10%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook, Hy-Vee Seasons Back to School 2013.