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Pizza with Roasted Vegetables


Serves: 6

Prep Time: 5 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This vegetarian pizza also makes a great appetizer when cut into small pieces. If the kids don't like all of the veggies, make a corner of the pizza with just marinara, some ground flax seed, and some cheese. To reduce the sodium in this dish, use drained diced tomatoes instead of marinara sauce and reduce the cheese to one cup.

Ingredients

1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces), or any pizza dough

2 zucchini(s), preferrably one yellow and one green

1 eggplant

1 1/2 cups mushrooms, Crimini or button or combo

1 cup marinara sauce, already prepared, jar or deli

1 1/2 cups cheese, mozzarella, low moisture and part skim milk

1 teaspoon garlic powder

2 teaspoons olive oil

cooking spray, olive oil type

1/4 cup basil, fresh, chopped

Preparation

Preheat oven to 425 degrees (if using a dark or nonstick pan set it at 400 degrees). Spray baking sheet with cooking spray or lightly coat with olive oil. Open the pizza crust package and roll dough out onto the baking sheet. Press the dough to your desired thickness and size. Bake for 8-9 minutes. While crust is baking, cut the zucchini in half lengthwise and then 1/4 inch thick slices. Peel the eggplant and cut into 1/2 inch cubes. Slice the mushrooms into 1/4 inch thick slices. Grate the cheese. Place a large skillet over medium high heat. Add oil and all veggies and brown. Season with garlic powder and stir occasionally. Remove the pizza crust from the oven and spread marinara on top while leaving about an inch on all sides (at this point you can sprinkle some flax seed meal for added nutrition if desired). Arrange the veggies on top and then top with cheese. Place the pizza back in oven for about 6 or 7 minutes until cheese is melted to desired level and crust is golden. top with fresh basil leaves Cut the pizza into 12 pieces. This serves 6 with smaller pieces or 4 with larger pieces

Nutrition

Per Serving About: 480 calories, 15 g fat, 6 g saturated fat, 24 g protein, 66 g carbohydrates, 8 g dietary fiber, 1190 mg sodium


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