Roasted Root Vegetable Pizza Recipes

Steps:

• Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

Steps:

• Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
• On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
• Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
• Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
• Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Steps:

• Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
• Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
• On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
• Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.