Oven-Roasted Vegetable and Pesto Pizza

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Roasting vegetables concentrates their flavor and makes them crisp and sweet, as well as irresistible and healthy!

Makes2 8-in pizzas

Cooking Methodbaking



Total Timeunder 2 hours

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, high fiber, low cholesterol, low saturated fat, peanut free, soy free

Mealdinner, lunch

Taste and Texturechewy, crisp, herby

Type of Dishpizza



Preheat the oven to 400°F.

Prepare the vegetables for the topping of the pizza: cut the eggplant into ½-in chunks, sprinkle with salt and leave to drain for 15 minutes. Rinse to remove the excess salt and pat dry with kitchen paper towels. Cut the zucchini and red onion into ½-in chunks. Halve the red and yellow bell peppers, remove the seeds carefully, cut into quarters and then into ½-in chunks. Put the vegetables into a bowl, drizzle with oil and freshly ground black pepper. Toss to coat.

Arrange the vegetables as a single layer on a baking sheet and roast in the oven for about 40 minutes until golden and crispy. Sprinkle on a little salt towards the end of cooking.

Make the tomato fondue and cook it over a low heat until reduced and concentrated. Adjust the seasoning if necessary.

Follow the recipe for gluten-free pizza base. Roll out as two rounds and bake for 8 minutes. Remove from the oven and spread the bases with the concentrated tomato fondue, then the roasted vegetables, and return to the oven for a further 10-15 minutes until hot, bubbly, and cooked through. Drizzle with a little pesto. Serve immediately with a good green salad.



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