Roasted Veggie Pizza

Zucchini Yellow Squash Eggplant

Red  Onions


Salt Pepper

Refrigerated Pizza Dough

Tomato Sauce



Olive Oil



Preheat the oven to 400 degrees F. Toss the zucchini, yellow squash and eggplant with olive oil, salt & pepper on a sheet pan.

Roast the vegetables until they are tender and just start to brown, about 20 minutes.

Grease the pizza pan with olive oil and sprinkle with cornmeal. Stretch the dough and press it into the pan.

Spread the sauce all over leaving a half-inch border at the edges.

Sprinkle the pizza with mozzarella cheese.

Add the roasted vegetables, red onions and olives, covering the entire pizza except for the edges.

Top the pizza with the remaining mozzarella cheese.

Bake the pizza until the cheese has melted and is brown and the crust is cooked, about 15-20 minutes. Top with basil leaves before serving.

Roasted Veggie Pizza