Oven Roasted Veggie Pizza Recipe June 03 2017, 0 Comments
Everyone loves pizza, but it’s usually considered a forbidden food when you’re trying to lose weight. This doesn’t have to be the case when you enjoy this pizza that’s topped with delicious, fresh, oven roasted vegetables that you can find at just about any grocery store. It tastes better than most vegetable pizzas that you’ll find at restaurants or in the frozen foods aisle, and it’s a lot healthier than your run-of-the-mill pizza that’s packed with meaty toppings and sugary tomato sauce.
- 1 store-bought pizza crust (though homemade crusts will work as well)
- 2 tablespoons extra-virgin olive oil
- 1 cup cubed Butternut squash
- 1 cup diced Portabella mushrooms
- 1 cup diced Roma tomatoes
- 4 tablespoons garlic sauce
- 1 cup shredded Mozzarella cheese
- Kosher salt and black pepper for seasoning
- Preheat your oven to 400 degrees.
- Place the cubed squash, mushrooms and tomatoes on a baking sheet. Drizzle them with olive oil, salt and pepper. Place the sheet in the oven and roast the vegetables for about 20 minutes. Be sure to stir them occasionally until they’re nice and tender, and then, remove them from the oven and set aside.
- Raise your oven’s temperature to 425 degrees and place the pizza crust onto a baking sheet. If you have a pizza stone, then use it instead. Bake the crust for 5 minutes then remove it from the oven. This way, the crust won’t be soggy when the pizza’s finished.
- Using a spoon or a knife, spread the garlic sauce evenly over the crust’s surface.
- Top off your pizza with the roasted vegetables first then place the cheese on top. Next, put it back in the oven and bake until the cheese is nicely melted and the crust is golden brown. This should take about 10 minutes.
- When it’s done, use a pizza cutter to cut this into as many slices or squares as you want. Finally, let it cool down until it’s ready for you to enjoy.