Roasted Veggie Pizza
For a time-crunched mid-week meal that will thrill both the kids and grown-ups in your house, consider whipping up this vegetarian, gluten-free roasted veggie pizza. A simple green salad and some fruit rounds out this tasty MPM “Dinner in a Flash.”
Ingredients
- 1 medium onion diced
- 1 EACH red and orange bell pepper diced (or 2 of the same color)
- 2 small or 1 medium eggplant peeled and diced
- 2 cups sliced mushrooms
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 2 8 to 10-inch prepared gluten-free pizza crusts (I used Udi's Gluten Free)
- 1 cup pizza sauce without sugar like Muir Glen or Eden
- 2 plum or Roma tomatoes sliced (or 1 cup cherry tomatoes, halved)
- 1 cup crumbled goat or feta cheese or shredded mozzarella optional
- 1/2 cup fresh basil sliced
Instructions
- To Roast Veggies: preheat the oven to 425 degrees F. Place prepared veggies on a baking sheet; toss evenly with olive oil and oregano. Roast vegetables for about 25 minutes or until nicely browned and caramelized, turning occasionally with a spatula to prevent sticking.
- Assemble and Bake Pizzas: set oven to temperature recommended on pizza crust package. Spoon pizza sauce evenly onto both crusts. Divide roasted veggies among both pizzas, top with tomatoes. Sprinkle with cheese (if using). Place pizzas on ungreased baking sheet. Bake for about 8 minutes (or for the recommended time on pizza crust package) until crust is lightly browned, veggies are hot and cheese (if using) is melted. Sprinkle with basil; cut into wedges.
Notes
Make Ahead and Storage Tips: vegetables may be roasted up to 2 days ahead. Cover and refrigerate. Pizza is best assembled just prior to baking to prevent crust from becoming soggy. Reheat leftover pizza at 325 degrees F for about 10 minutes or until hot. May also be frozen, tightly wrapped for up to 4 months.
To be perfectly honest, I never considered trying a prepared pizza crust (let alone one that was gluten-free) until recently and was pleasantly surprised with the results. This pizza was made with Udi’s Gluten-free Pizza Crust (2-9-inch crusts/package). The crusts browned nicely and had a soft cracker-like texture which held up very well considering the the weight of all the veggies!
Udi’s Gluten-free Pizza Crusts (and others such as Kinnikinnick and Glutino) as well as pizza crust mixes such as Bob's Red Mill can be found in the frozen section Whole Foods, natural and organic stores as well as some supermarkets.
If you would prefer to use a whole-grain pizza crust there are several available in these same stores. If not using cheese (or for a non-vegetarian option), consider adding about a cup of grilled chicken or shrimp, or perhaps cooked lean ground beef to each pizza. Another one of my favorite pizzas you may enjoy is Grilled BBQ Chicken Pizza.
If you would prefer to use a whole-grain pizza crust there are several available in these same stores. If not using cheese (or for a non-vegetarian option), consider adding about a cup of grilled chicken or shrimp, or perhaps cooked lean ground beef to each pizza. Another one of my favorite pizzas you may enjoy is Grilled BBQ Chicken Pizza.
1 Response