So, you may think that I haven’t been keeping up with the weekly recipes…but I have. Unfortunately, I have not had the time to post them and several have been done for the Junior League and will be posted after they hit the cookbook blog…so stay tuned for more :O). I found this recipe in Cooking Light’s Fresh Food Fast Cookbook. This cookbook is full of delicious recipes that I can’t wait to try out, and most of the ingredients coming straight from the Farmers Market. Yum Yum! To compliment this pizza Andy barbecued some chicken. Had I thought of it sooner, I would have chopped the grilled chicken and tossed it on. Something to remember for next time.
Roasted Vegetable Pizza
- Pizza dough
- 1/3 cup pesto
- 3 cups of roasted vegetables
- 1 cup preshredded cheese
- 2 tablespoons grated
Prepare pizza dough as instructed. Preheat oven to 500 degrees. Place pizza crust on rack in oven while preheating, and heat 5 minutes.
Remove crust from oven; place on an ungreased baking sheet. Spread pesto evenly over crust. Top with roasted vegetables; sprinkle evenly with cheeses. Bake at 500 for 7 minutes or until cheese melts.
- Vegetables of choice: tomato, onion, zucchini, yellow squash, broccoli, asparagus, etc.
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh basil
Preheat oven to 500 degrees. Combine all ingredients except for basil, toss well. Place on a large rimmed baking sheet. Bake at 500 degrees for 18 minutes or until vegetables are tender and lightly browned, stirring after 12 minutes. Add basil to roasted vegetables, toss gently.