Now that Easter has passed, we're back to Pizza Fridays and I just had to make it gluten-full this week with a delicious throw-every-veggie-in-the-oven pizza. You could make this with just about any combination of vegetables your family likes.
Roasted Veggie Pizza
1 pizza crust (I use the Betty Crocker recipe)
2-3 Tbsp. olive oil
3 cloves garlic, minced
1/4 onion, diced
1/2 bunch asparagus
2 portabella mushrooms, sliced
1-2 bell peppers, sliced
1 small or 1/2 medium zucchini, sliced lengthwise
House seasoning, to taste
1.5 C Mozzarella cheese.
Par-bake crust at 400 for 20 minutes. Place all vegetables on a cookie sheet. Drizzle with olive oil and sprinkle with House seasoning. Bake at 400 for 30-40 minutes, flipping vegetables once about halfway through.
Top pizza crust with additional olive oil, veggies and mozzarella. Bake at 375 for 20 minutes or until cheese is melted.
Fantastic! The veggies are so much more delicious when they are fire roasted. Delicious. And I loooove the thick crust version of this pizza crust (I usually do thin because I'm impatient and don't want to wait twice the time for my pizza).
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