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Roasted Vegetable and Goat Cheese Pizza

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By Betty Crocker Kitchens
Updated Feb 7, 2011
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Add some Italian flavor to these delicious appetizers. Bake pizza crust layered with marinara sauce topped with veggies and cheese.

Roasted Vegetable and Goat Cheese Pizza

  • Prep Time 10 min
  • Total 40 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 medium zucchini or yellow squash, cut into 1/4-inch slices (1 cup)
  • 1 medium bell pepper, cut into 1-inch pieces (1 1/2 cups)
  • 3 ounces fresh mushrooms, cut in half (1 cup)
  • 1 red onion, cut into wedges
  • 1 tablespoon olive or vegetable oil
  • 1 package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
  • 1 cup marinara sauce
  • 1/2 cup crumbled chèvre (goat) cheese (2 ounces)

Instructions

  • Step 
    1
    Heat oven to 450°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
  • Step 
    2
    Spread pizza crust with marinara sauce. Top with vegetables and cheese.
  • Step 
    3
    Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.

Nutrition

65 Calories
3g Total Fat
2g Protein
9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
65
Calories from Fat
25
Total Fat
3g
Saturated Fat
1g
Cholesterol
5mg
Sodium
115mg
Total Carbohydrate
9g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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