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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