Roasted-Vegetable Pizza

Health score
9%
Roasted-Vegetable Pizza
50 min.
8
171kcal

Suggestions


Are you ready to elevate your pizza game with a burst of vibrant flavors and wholesome ingredients? Our Roasted-Vegetable Pizza is not just a meal; it's a celebration of fresh produce and delightful textures that will tantalize your taste buds. Perfect for any occasion, whether as an antipasti, starter, or a satisfying snack, this pizza is sure to impress your family and friends.

Imagine sinking your teeth into a crispy thin crust topped with a colorful medley of roasted bell peppers, eggplant, mushrooms, and summer squash, all drizzled with aromatic garlic-flavored oil. The combination of these vegetables not only adds a beautiful array of colors but also packs a nutritional punch, making this dish a guilt-free indulgence. With each bite, you'll experience the rich, savory flavors of melted provolone cheese, perfectly complementing the roasted veggies.

In just 50 minutes, you can create a deliciously satisfying pizza that serves up to eight people, making it an ideal choice for gatherings or a cozy family dinner. With only 171 calories per serving, you can enjoy this delightful dish without compromising your health goals. So, roll up your sleeves and get ready to impress with this Roasted-Vegetable Pizza that’s as fun to make as it is to eat!

Ingredients

  • medium bell pepper cut lengthwise into eighths
  • 0.5 small eggplant cut into 1/4-inch slices
  • tablespoon basil fresh
  • ounces mushrooms fresh whole cut in half
  • 0.3 teaspoon pepper 
  • 10 ounces uncook pizza crust ready-to-serve thin
  • ounces provolone cheese shredded
  • 0.5 teaspoon salt 
  • tablespoons roasted garlic 
  • medium to 3 sized squashes yellow cut into 1/4-inch slices

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 425F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  2. Spread bell pepper, squash, eggplant and mushrooms in single layer in pan.
  3. Brush with oil.
  4. Sprinkle with salt and pepper.
  5. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
  6. Place pizza crust on ungreased cookie sheet.
  7. Sprinkle with 1/2 cup of the cheese. Top with vegetables.
  8. Sprinkle with remaining 1/2 cup cheese.
  9. Bake 8 to 10 minutes or until cheese is melted.
  10. Sprinkle with basil.

Nutrition Facts

Calories171kcal
Protein19.63%
Fat28.94%
Carbs51.43%

Properties

Glycemic Index
35.63
Glycemic Load
1.09
Inflammation Score
-6
Nutrition Score
8.1378260954567%

Flavonoids

Delphinidin
24.53mg
Luteolin
0.09mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:170.77kcal
8.54%
Fat:5.63g
8.66%
Saturated Fat:3.27g
20.47%
Carbohydrates:22.52g
7.51%
Net Carbohydrates:20.2g
7.34%
Sugar:3.37g
3.75%
Cholesterol:9.78mg
3.26%
Sodium:439.75mg
19.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.59g
17.18%
Vitamin C:25.1mg
30.42%
Calcium:151.95mg
15.19%
Vitamin A:659.77IU
13.2%
Vitamin B2:0.22mg
12.94%
Phosphorus:118.03mg
11.8%
Vitamin B6:0.19mg
9.3%
Fiber:2.32g
9.28%
Manganese:0.19mg
9.27%
Iron:1.44mg
8.02%
Potassium:280.46mg
8.01%
Vitamin B3:1.51mg
7.57%
Selenium:5.13µg
7.33%
Copper:0.14mg
7%
Vitamin B5:0.67mg
6.71%
Folate:26.72µg
6.68%
Zinc:0.79mg
5.24%
Magnesium:17.25mg
4.31%
Vitamin B1:0.06mg
4.05%
Vitamin K:3.95µg
3.76%
Vitamin B12:0.22µg
3.64%
Vitamin E:0.39mg
2.6%