Roasted Vegetable Pizzas
Yield
2 pizzasPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
sweet red bell peppers
seeded, cut in one inch pieces |
|
| 1 | small |
zucchini
thick, cut into 1/4 inch thick pieces |
|
| 1 | small |
yellow summer squash
cut into 1/4 inch thich pieces |
|
| 1 | small |
red onion
thinly sliced |
|
| Vinagrette | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
italian seasoning
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| Pizzas | |||
| 2 | packages |
italian bread shell
prebaked |
* |
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
sweet red bell peppers
seeded, cut in one inch pieces |
|
| 1 | small |
zucchini
thick, cut into 1/4 inch thick pieces |
|
| 1 | small |
yellow summer squash
cut into 1/4 inch thich pieces |
|
| 1 | small |
red onion
thinly sliced |
|
| Vinagrette | |||
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
italian seasoning
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| Pizzas | |||
| 2 | packages |
italian bread shell
prebaked |
* |
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Heat oven to 450F.
In a 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 10 minutes.
Meanwhile, place bread shells on ungreased cookie sheet.
Stir vegetables; spoon onto shells.
Bake at 450F for 4 to 6 minutes or until vegetables are tender and bread shells are hot.
Sprinkle mozzarella and Parmesan cheese over vegetables.
Bake an additional 2 to 3 minutes or until cheese is melted.
