I am a huge fan of all Italian food – especially, pizza. However, I unfortunately have an allergy to tomatoe paste, making it difficult to enjoy a good piece of ‘za. I recently tested out a recipe from Cottage Life’s “Summer Weekends” cookbook for roasted vegetable & pesto pizza on some friends – it was a hit! This is a great recipe if you are looking for a light lunch (serve it with salad) or a snack. Enjoy!
Roasted Vegetable & Pesto Pizza (c/o Summer Weekends)
Ingredients
Whole Wheat Pizza Crust
Pesto
Red Peppers
Zucchini
Eggplant
Fresh Parmesan (shredded)
Olive Oil
Directions
Step 1 – Roast the Veggies
Roasted Red Peppers
- Turn the broiler on in the overn
- Line a cookie sheet with tin foil (make sure you do this so you don’t ruin your cookie sheet)
- Cut red peppers in half and remove the seeds and other insides
- Flatten the peppers and lay them on the cookie sheet
5. Place in the oven for a few minutes – once the skin is brown/black and blistered, remove from the oven
6. Let the pepper cool – once they are OK to touch, peel the outer skin off and discard
7. Slice into thin strips
Roasted Eggplant & Zucchini
- Turn oven to 425F
- Line cookie sheet with tin foil
- Slice eggplant and zucchini in thin discs
- Spread discs on cookie sheet and brush with olive oil
5. Place veggies in the oven for 5 – 7 minutes (or until the top is slightly browned – SLIGHT being the key word here)
6. Remove from oven and let cool
Step 2 – Arrange the Pizza
- Pre-heat oven to 425F (or to the temperature on the package of your pizza crust)
- Spread a thin layer of pesto on the pizza crust
3. Distribute roasted veggies (red peppers, egg plant and zucchini) on the pizza crust evenly (you can overlay if you like)
4. Shred fresh parmesan (as much as you like) and sprinkle as the last topping to go on
5. Bake pizza in the oven for 10 – 12 minutes
Bon Appetit!
- Allison
