Roasted Vegetable Pizza
The beauty of this recipe is its flexibility; use any roasted or leftover vegetables you have on hand, and watch them transform into something vibrant, flavorful, and totally new.
Equipment
- 1 medium microwave safe bowl
- 1 Rolling Pin
- 1 pizza pan or baking sheet
- 1 spatula
- 1 medium spoon
Ingredients
- 1 recipe Fathead Dough
- Leftover vegetables
- 1 jar pizza sauce or pesto sauce
- Mozzarella cheese
- Black or green olives
- Parmesan Cheese
- Red pepper flakes
Instructions
- Prepare the Fathead Dough.
- Roll the dough or press it into a pizza pan or baking sheet.
- Bake at 350 degrees for 10-15 minutes.
- Remove the crust from the oven and spread the pizza sauce or pesto sauce over the surface.
- In a bowl, mix all the leftover vegetables. You can use any combination you have on hand. In the past, I have made this pizza with zucchini, yellow squash, eggplant, tomatoes, onions, carrots, spinach, broccoli, cauliflower, peppers, etc. You really can't go wrong with whatever you have.
- Spread the vegetables evenly over the sauce.
- Add sliced black or green olives over the top if desired.
- Sprinkle with mozzarella cheese.
- Bake at 350 degrees until the cheese melts.
- To serve, sprinkle with some grated Parmesan and red pepper flakes.