Roasted vegetable Pizza- Gundersen Health System

Roasted Vegetable Pizza

Makes 6 servings (2 slices each)

1 prebaked thin pizza crust
2 cups sliced cremini mushrooms
1 cup (1/4-inch-thick) slices zucchini
¼ teaspoon black pepper
1 medium yellow bell pepper, sliced
1 medium red onion, cut into thick slices
1 ½ Tbsp. olive oil
1/3 cup tomato sauce
1 cup (4 oz.) shredded part-skim mozzarella cheese
½ tsp. crushed red pepper
1/3 cup part-skim ricotta cheese
Fresh basil leaves, thinly sliced

Preheat oven to 475 degrees. Place oven rack on lowest setting. Combine mushrooms, zucchini bell pepper, black pepper and onion in a large bowl; drizzle with 1 ½ Tbsp. oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 475° for 15 minutes. Place pizza crust on prepared pizza pan. Spread sauce over crust. Sprinkle ½ cup mozzarella over sauce; top with vegetables. Sprinkle ½ cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Bake for 11 minutes or until crust is golden. Sprinkle with basil.

Nutritional analysis per serving: 347 calories, 10g fat, 15g protein, 49g carbohydrate, 3g fiber, 655mg sodium