Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. broccoli florets | ||
| ½ c. drained quartered artichoke hearts | ||
| ½ small yellow squash, thinly sliced | ||
| 1 medium 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 | ||
| 1 prepared whole-wheat pizza crust | ||
| ½ c. Hy-Vee part-skim ricotta cheese | ||
| 2 garlic cloves, minced | ||
| ¼ c. Hy-Vee shredded Parmesan |
Directions
- Preheat oven to 500 degrees.
- 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.
- Reduce oven temperature to 450 degrees.
- Combine ricotta and minced garlic; spread over hot pizza crust. Top with roasted vegetable mixture and Parmesan.
- Brush remaining olive oil over pizza crust. Place on baking pan and bake 3 to 4 minutes.
- 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.