ROASTED VEGETABLE AND GOAT CHEESE PIZZA
Add some Italian flavor to these delicious appetizers. Bake pizza crust layered with marinara sauce topped with veggies and cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss zucchini, bell pepper, mushrooms, onion and oil to coat; spread evenly in pan. Bake 15 to 20 minutes or until vegetables are crisp-tender.
- Spread pizza crust with marinara sauce. Top with vegetables and cheese.
- Bake 8 to 10 minutes or until hot. Cut into squares or wedges to serve.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 115 mg
ROASTED VEGETABLE PIZZA
Homemade pizza boasts roasted veggies, creamy goat cheese and organic fire roasted tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 7 g, TransFat 0 g
HONEY-ROASTED CARROT AND GOAT CHEESE PIZZA
The sweetness of these carrots perfectly balances out the tartness of the goat cheese. This melty, cheesy pizza is topped with a lemon arugula salad to make the meal complete!
Provided by Elizabeth
Categories Main Dishes Pizza Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with foil.
- Toss carrot slices with 1 teaspoon olive oil and season with salt and pepper. Toss red onion with 1 teaspoon olive oil and season with salt and pepper. Put the carrots and onions on their own baking sheets.
- Roast in the preheated oven for 10 minutes.
- While carrot and onion are roasting, combine goat cheese, egg yolk, garlic, and lemon zest in a bowl. Mix until smooth and season with salt and pepper. Set aside.
- Remove vegetables from the oven. Toss carrots with honey and set aside. Increase oven temperature to 425 degrees F (220 degrees C).
- Spread the goat cheese mixture all over the crust, leaving about 1/4 inch from edge. Arrange carrot on the pizza and sprinkle with red onion.
- Bake pizza until cheese is melted and starting to brown, 13 to 15 minutes.
- While the pizza bakes, toss arugula with remaining 2 teaspoons olive oil, lemon juice, and season with salt and pepper. Cut pizza into slices and top with the salad, or serve it on the side.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 25.8 g, Cholesterol 84.5 mg, Fat 18.8 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 7.6 g, Sodium 422.6 mg, Sugar 5.9 g
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
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