Roasted Veggie and Pesto Pizza
This Roasted Veggie and Pesto Pizza is packed with flavor. The pesto brings a change from red sauce and the roasted vegetables are sweet and caramelized.
Servings: 2 -3 servings
Calories: 1129kcal
Ingredients
Pizza
- pizza dough for one pizza
- ¼ cup basil pesto
- 10-12 slices mozzarella cheese
- ¾ cup roasted vegetables recipe below
- ¼ cup black olives sliced
Roasted Vegetables
- 1 red bell pepper diced
- 1 orange bell pepper diced
- ½ red onion diced
- 1 medium yellow onion diced
- 1 shallot diced
- oil
- salt and freshly ground black pepper
Instructions
Roasted Vegetables
- Preheat the oven to 425℉. Add the diced peppers, onions, and shallot to a bowl. Drizzle with oil and season with salt and pepper. Toss to coat. Pour the vegetables onto a parchment-lined baking sheet. Roast for 25-35 minutes until vegetables start to caramelize. Set aside to cool.
- Half of the vegetables will be used on the pizza. Refrigerate the remaining roasted vegetables for another use.
Pizza
- Increase oven temperature to 500℉. On a sheet pan lightly brushed with oil, shape the pizza dough into a rectangle. Spread a layer of pesto on the dough. Top the pesto with a layer of mozzarella cheese slices. Next, top with the vegetables and sliced black olives.
- Bake the pizza for 10-12 minutes until crust is crispy and pizza is lightly browned around the edges. Cut into squares and enjoy!
Nutrition
Calories: 1129kcal | Carbohydrates: 116g | Protein: 51g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 114mg | Sodium: 2864mg | Potassium: 528mg | Fiber: 8g | Sugar: 24g | Vitamin A: 5377IU | Vitamin C: 159mg | Calcium: 806mg | Iron: 7mg