Roasted Vegetable Whole Wheat Pizza

If you want to add more Mediterranean recipes to your recipe box, Roasted Vegetable Whole Wheat Pizza might be a recipe you should try. For $3.93 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 592 calories, 18g of protein, and 43g of fat per serving. This recipe serves 2. If you have artichoke hearts, eggplant, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. 5290 people have tried and liked this recipe. It is brought to you by Sallys Baking Addiction. From preparation to the plate, this recipe takes about 2 hours. With a spoonacular score of 97%, this dish is amazing. If you like this recipe, you might also like recipes such as Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust, Roasted Vegetable Whole Wheat Calzones, and Roasted Root Vegetable And Wheat Berry Salad.

Servings: 2

Preparation duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the whole wheat pizza dough through step 5.While the dough is rising, prepare your roasted/caramelized vegetables. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the eggplant slices, red pepper slices, and artichoke hearts on the baking sheet. Drizzle the veggies lightly with olive oil. Place in the oven and roast until they are browned to your liking, about 20 minutes.While the veggies are roasting, drizzle 1 teaspoon of olive oil into a large skillet over low-medium heat. Add the onion and mushrooms and cook for 10 minutes, stirring frequently, to slightly caramelize to your liking. I kept mine on the stove for 15 minutes.Remove roasted veggies from the oven and caramelized onions/mushrooms from the stove. Set them all aside.Proceed with step 6 through step 10 of the pizza crust (including preheating oven to 425F). Top the crust with pizza sauce, then the shredded mozzarella, then all of your roasted vegetables. Bake for 15 minutes. I baked mine for 16 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.Sprinkle hot pizza with grated parmesan cheese. Slice and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

 

Step by step:

1. Prepare the whole wheat pizza dough through step 5.While the dough is rising, prepare your roasted/caramelized vegetables. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the eggplant slices, red pepper slices, and artichoke hearts on the baking sheet.

2. Drizzle the veggies lightly with olive oil.

3. Place in the oven and roast until they are browned to your liking, about 20 minutes.While the veggies are roasting, drizzle 1 teaspoon of olive oil into a large skillet over low-medium heat.

4. Add the onion and mushrooms and cook for 10 minutes, stirring frequently, to slightly caramelize to your liking. I kept mine on the stove for 15 minutes.

5. Remove roasted veggies from the oven and caramelized onions/mushrooms from the stove. Set them all aside.Proceed with step 6 through step 10 of the pizza crust (including preheating oven to 425F). Top the crust with pizza sauce, then the shredded mozzarella, then all of your roasted vegetables. 

6. Bake for 15 minutes. I baked mine for 16 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.Sprinkle hot pizza with grated parmesan cheese. Slice and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer.

7. Baked pizza slices may be frozen up to 1 month.

Nutrition Information:

covered percent of daily need