Roasted Veggie Pizza With Pesto Sauce

"This pizza is so good. Not your typical pizza--more of an adult taste."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Emily Elizabeth photo by Emily Elizabeth
Ready In:
1hr
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 400°F.
  • Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
  • Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
  • Cover and bake at 400°F for 20 minutes.
  • Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
  • Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
  • Spread with sauce; top with the tomato slices.
  • Sprinkle with mozzarella cheese.
  • Top with roasted vegetables.
  • Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

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Reviews

  1. Didn't have zucchini but made as written. Loved all the blend of flavors.
     
  2. Good , but different. I used another recipe and made dough for pizza from scratch and it was thick crusted. I could have used a pizza dough recipe from cook.
     
  3. I haven't yet been motivated enough to make the home-made pesto sauce, but even using store bough this recipe is fabulous. Delicious pizza! Thank you!
     
  4. My husband and I are trying to have a meatless day a week in an effort to help the environment. Found this recipe, tried it and it is amazing!!! So much so that I shared it with friends and they all LOVE it as much as we do!!! The only difference is that I bought the pesto to save time and made a whole wheat Pizza crust. Thanks for sharing, we will be using this recipe often.
     
  5. This turned out very delicious with a great flavor from the roasted veggies. I used Recipe #4892 (didn't let it rise again after shaping in pan). I added another layer of cheese at the end, because my veggies looked a bit precarious perched on top, and I liked the "finished" look it gave. I used a pesto sauce I already had made (which had basil and cilantro) and it cut down on the prep. I did add about 2 tbs. of oil for my veggies. Thanks Claudia, for posting. I Roxygirl
     
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RECIPE SUBMITTED BY

<p>I live in Northern Indiana with my husband of 37 years and best friend, Evan. Due to unfortunate circumstances and God's grace, we are raising our two beautiful grandchildren from our daughter, Chris, who lost her battle with breast cancer after a hard, four year battle. It is a responsibility that I do not take lightly. God has blessed us with these kids and it is an honor to be able to raise them. That's not to say, it's easy. Organization is the key. We do lots of meal planning and advance preparation. <br /><br />Evan &amp; I enjoy eating out at fine restaurants and then trying to re-create gourmet meals at home. Unfortunately (?) we are such good cooks that we are usually disappointed when eating out because we know that what we prepare tastes better (and less expensive). Therefore, we usually only order something that we haven't made at home. <br /><br />We love to cook together and spend many hours cooking for family and friends. Quite honestly, Evan is the better cook in the family. He has a knack for knowing what flavors and spices blend well together and has created many original creations. <br /><br />I love to find and try out new recipes - which is why I visit Recipezaar often. We've added many of your shared recipes to my public cookbook titled Permanent Edition. I only post recipes that are our favorites and feel that others will enjoy them. I look for ease of preparation AND outstanding flavor. If I post a recipe that's a little more work, it's because the end result deserves the extra effort. <br /><br />If we had a month off with no work, no responsibilities, and no financial issues; we'd spent time on the ocean in Oregon. My husband grew up in Seattle and spent summers at Cannon Beach (Oregon). I've only been there twice but absolutely love the area. <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><img alt= /><br />src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket&gt; <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /></p>
 
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