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Roasted-Vegetable Pizza

Roasted-Vegetable Pizza

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By Betty Crocker Kitchens

Updated Jun 20, 2007

Roasted-Vegetable Pizza

Roasted-Vegetable Pizza

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Prep Time 15 min
Total 50 min
Servings 8
Ingredients 10

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Ingredients

1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into 1/4-inch slices
1/2 small eggplant, cut into 1/4-inch slices
1 package (8 ounces) whole fresh mushroom, cut in half
2 tablespoons roasted garlic-flavored or regular vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) ready-to-serve thin pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon fresh basil leaves

Instructions

Step
1

Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Step
2

Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Step
3

Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
Step
4

Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition

200 Calories

10 g Total Fat

7 g Protein

22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 200

Calories from Fat: 90

Total Fat: 10 g

Saturated Fat: 3 g

Cholesterol: 15 mg

Sodium: 450 mg

Potassium: 300 mg

Total Carbohydrate: 22 g

Dietary Fiber: 2 g

Protein: 7 g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 14%; 14%

Calcium: 12%; 12%

Iron: 10%; 10%

Exchanges:

1 Starch; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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