Roasted Vegetable Pizzas

Vinaigrette-splashed roasted vegetables combine in this change-of-pace pizza. Serve an individual pie to each person for lunch or supper, or cut pies into wedges for an easy hot appetizer.

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pizza
    Calories
    670
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    1680mg
    1680%;
    Total Carbohydrate
    102g
    102%
    (Dietary Fiber
    5g
    5%
      Sugars
    16g
    16%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    50%;
    Calcium
    30%;
    Iron
    35%;
    Exchanges:
    4 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    7
    *Percent Daily Values are based on a 2,000 calorie diet.
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