Roasted Vegetable Pizza

Name: Roasted Vegetable Pizza
Ingredients: 1 10-ounce tube refrigerated pizza dough; 4 tablespoons garlic-flavored olive oil or regular olive oil; 8 cherry tomatoes, halved; 1 red bell pepper, sliced; 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups); 1 small red onion, thinly sliced (about 2 cups); 1 8-ounce package shredded 3- or 4-cheese pizza blend; 3 tablespoons chopped fresh basil

8 ingredients

12 steps

Ingredients

1 10-ounce tube refrigerated pizza dough
4 tablespoons garlic-flavored olive oil or regular olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small red onion, thinly sliced (about 2 cups)
1 8-ounce package shredded 3- or 4-cheese pizza blend
3 tablespoons chopped fresh basil

Directions

1

Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425F.
2

Unroll pizza dough and place on heavy large baking sheet.
3

Press or stretch to 13x9-inch rectangle.
4

Brush with 1 tablespoon oil.
5

Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl.
6

Arrange vegetables on large rimmed baking sheet.
7

Place pizza crust on top rack in oven and vegetables on bottom rack.
8

Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes.
9

Remove from oven.
10

Sprinkle crust with cheese and top with vegetables.
11

Top with basil and bake until cheese is melted and bubbly, about 3 minutes.
12

Cut into squares and serve.