Roasted Vegetable Pizzas

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  • 20 min prep time
  • 45 min total time
  • 11 ingredients
  • 4 servings

Ingredients

VEGETABLES

1
small red bell pepper, seeded, cut into 1-inch pieces (1 cup)
1
small zucchini, cut into 1/4-inch-thick slices (3/4 cup)
1
small yellow summer squash, cut into 1/4-inch-thick slices (3/4 cup)
1
small red onion, thinly sliced (1 cup)

VINAIGRETTE

1
tablespoon oil
1
tablespoon red wine vinegar
1
teaspoon dried Italian seasoning
1/8
teaspoon pepper

PIZZAS

2
cans Pillsbury™ refrigerated classic pizza crust
1
cup shredded mozzarella cheese (4 oz)
1/4
cup shredded Parmesan cheese

Directions

  1. 1 Heat oven to 400° F. In large bowl, combine all vegetables. In small bowl, combine all vinaigrette ingredients; mix well. Pour over vegetables; toss gently to coat. Place in ungreased 15x10x1-inch baking pan. Bake for 5 minutes; toss vegetables and bake an additional 5 minutes.
  2. 2 Meanwhile, grease 2 cookie sheets. Cut each roll of dough in half; place on greased cookie sheets. Press each dough piece into 6-inch round. Bake 10 to 12 minutes or until crust begins to brown. Top with roasted vegetables; bake 4 to 6 minutes or until crust is golden brown. Sprinkle with cheeses; bake 2 to 3 minutes longer or until cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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