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 culinary creativity! Perfect for any occasion, whether you're hosting a casual gathering or simply indulging in a cozy night in, this pizza is sure to impress.

Imagine the aroma of bell peppers, summer squash, eggplant, and mushrooms roasting to perfection in your oven, their natural sweetness intensifying as they caramelize. Tossed in a hint of roasted garlic-flavored oil, these vegetables create a delightful medley that pairs beautifully with the gooey, melted provolone cheese. Each bite is a harmonious blend of textures and flavors that will leave your taste buds dancing.

Not only is this pizza delicious, but it’s also a healthier option, with only 171 calories per serving. It’s a fantastic way to sneak in those essential nutrients while satisfying your cravings. Plus, it’s incredibly easy to prepare, making it a great choice for both novice cooks and seasoned chefs alike.

So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this colorful, mouthwatering Roasted-Vegetable Pizza. Your friends and family will be asking for seconds, and you might just find yourself making it a regular feature on your dinner table!

Ingredients

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

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 425°F. 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%