RECIPE-45. Springtime Veggie Pizza
Ready for a light pizza as you stroll into springtime? Homemade pizzas like this one are easy to throw together and bake in the oven. It's a great way to mix up your routine! For an extra pop of flavor on this one, consider adding some halved grape tomatoes on the top.
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Heather is a working mom of four. With little time to waste on laborious meals or bad recipes, she took to Pinterest to find the musts and weed out the busts. See what she recommends for your busy week at www.mustorbustrecipes.com.
- Ready-to-bake pizza crust
- 1/4 cup olive oil
- 1 tbsp minced garlic
- 1 tbsp grated parmesan
- 1/4 tsp salt
- 1/4 to 1/2 tsp crushed red pepper flakes (depending on your heat preference)
- 1/2 yellow squash, chopped
- 1/2 zucchini, chopped
- 1/4 red onion, chopped
- 3/4 cup mozzarella cheese, divided
- 1/4 cup shredded parmesan cheese
- Optional: grape tomatoes, halved
- Preheat oven to 375 degrees, rinse and dry vegetables.
- Cut the squash and zucchini in half lengthwise and then chop into thin slices, about 2mm thick.
- Chop onion in half and then from root end to top end to achieve half-moon slices.
- Line a cookie sheet with foil and add veggies. Drizzle them with olive oil and season with salt and pepper.
- Toss to coat and bake for 15 minutes.
- While veggies are roasting, combine olive oil, grated parmesan, garlic, salt, and red pepper flakes for the sauce. Let stand until the veggies are done roasting.
- When the veggies are done roasting, remove them from the oven and turn the oven up to the temperature designated on the pizza crust package.
- Use a basting brush, coat your pizza crust with sauce, moistening the outer edges of the crust as well.
- Cover the crust with the first 1/2 cup of the mozzarella. Arrange veggies on the pizza. For an extra fresh kick, add halved grape tomatoes.
- Top with remaining mozzarella and shredded Parmesan. Bake according to the pizza crust directions and enjoy!