Best Colorful Roasted Vegetable Pizza Recipes

COLORFUL ROASTED VEGETABLE PIZZA

Colorful Roasted Vegetable Pizza image

Discover a pizza that's pretty to look at and delicious to eat with our Colorful Roasted Vegetable Pizza recipe. Pile delicious veggies such as zucchini and bell peppers on top of ready-to-use pizza crust for this extra cheesy, extra saucy Colorful Roasted Vegetable Pizza.

Provided by My Food and Family

Categories Meal Recipes

Time 32m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 each red and yellow bell pepper, cut into 1-inch pieces
1/4 each yellow squash and zucchini, cut into 1/4-inch-thick slices
2 Tbsp. olive oil
1/4 tsp. ground black pepper
1 refrigerated ready-to-use baked pizza crust (12 inch)
1/2 cup CLASSICO Fire Roasted Pizza Sauce
1 cup KRAFT Pizza Shredded Mozzarella & Provolone Cheeses
2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese
1 Tbsp. dried basil leaves

Steps:

Heat oven to 425°F.
Toss vegetables with oil and black pepper; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 10 min. Meanwhile, place pizza crust on baking sheet; spread with pizza sauce to within 1/4 inch of edge. Sprinkle with shredded cheese.
Stir vegetables. Add pizza crust to oven with vegetables. Bake 10 to 12 min. or until vegetables are tender and edge of pizza crust is golden brown.
Top pizza with vegetables; sprinkle with grated cheese and basil.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 10 g

ROASTED VEGETABLE PIZZA

Roasted Vegetable Pizza image

Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit

Yield Makes 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 10-ounce tube refrigerated pizza dough
4 tablespoons garlic-flavored olive oil or regular olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small red onion, thinly sliced (about 2 cups)
1 8-ounce package shredded 3- or 4-cheese pizza blend
3 tablespoons chopped fresh basil

Steps:

Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

GRILLED GARDEN VEGGIE PIZZA

Grilled Garden Veggie Pizza image

Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium red onion, cut crosswise into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
3 tablespoons jarred roasted minced garlic
2 cups shredded part-skim mozzarella cheese, divided
1/3 cup torn fresh basil

Steps:

Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

ROASTED VEGGIE PIZZA

Roasted Veggie Pizza image

A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 slices.

Number Of Ingredients 15

Ingredients

8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed
PESTO SAUCE:
1/2 cup coarsely chopped fresh basil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1 large tomato, thinly sliced
2 cups shredded part-skim mozzarella cheese

Steps:

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.