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Roasted Vegetable Pizza (Dairy)
What You’ll Need
1 (14-ounce) package prebaked kosher, Italian pizza bread shell
1 zucchini, halved lengthwise and sliced into 1/2-inch-thick chunks
1/2 cup thinly sliced red onion
1/2 cup chopped red bell pepper
1 ear fresh corn on the cob (about 3/4 cup kernels)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup prepared tomato-basil pasta sauce
3/4 cup (3 ounces) shredded pizza cheese blend
What to Do
Preheat oven to 450 degrees F. Place bread shell on a pizza pan. Coat a baking sheet with cooking spray.
Bake 8 minutes; remove from oven and set aside.
In a medium bowl, combine zucchini, onion, bell pepper, corn kernels, oil, and vinegar; toss to combine. Spread on prepared baking sheet.
Bake 20 minutes, or until vegetables are roasted.
Spread pasta sauce over prepared bread shell. Spoon vegetables over sauce; sprinkle with cheese. Bake 3 to 4 more minutes, or until cheese is melted. Cut into wedges and serve.
Notes
Roasting brings out the natural sweetness in many vegetables.
To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.
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