Recipes
Roasted Vegetable Pepper-Pesto Pizza
Barbra Crumpacker, Archbold Memorial HospitalIngredients:
Roasted Vegetable Pepper-Pesto Pizza
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 large garlic clove, peeled
1 cup basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons tomato paste
1 1/2 tablespoons water
1 teaspoon sugar
1/2 tablespoon extra-virgin olive oil
1 (5.2-ounce) bottle roasted red bell peppers, drained
2 cups sliced, fresh mushrooms
1 ½ cups (1/4-inch-thick) slices zucchini
1/4 teaspoon black pepper
1 medium red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/3 cup part-skim ricotta cheese
Directions:
Preheat oven to 500°.
Combine garlic, basil and next 6 ingredients (basil through bell peppers) in a food processor. Process until smooth, scraping sides of bowl once.
Place pizza crust on a baking sheet. Spread pesto- pepper mixture over pizza crust, leaving a 1/2-inch border.
Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 tablespoon oil and toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes. Remove from oven and spread over sauce on pizza crust. Sprinkle with mozzarella. Dollop with ricotta. . Bake at 500° for 11 minutes or until crust is golden.
Yield: 6 servings
About 330 calories; 10 grams fat; 40 grams Carbohydrate
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