Roasted Vegetable Pizza

Servings: 4  –  Total Time: 35 minutes


  • 1 pizza crust
  • 1/3 cup pesto
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 cup grape tomates
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil


  1. Preheat oven to 500°F.
  2. Combine onion, zucchini, grape tomatoes, olive oil, salt, and black pepper in a roasting pan. Bake for 18 minutes or until vegetables are tender, stirring after 12 minutes. Add basil to roasted vegetables and toss gently.
  3. Place pizza crust on an ungreased baking sheet.Spread pesto evenly over crust. Top with roasted vegetables  and sprinkle evenly with mozzarella and Parmesan cheeses. Bake at 500°F for 7 minutes or until cheese melts.

Adapted from Cooking Light’s Fresh Food Fast.


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