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Oven-Roasted Vegetable and Pesto Pizza Recipe-3088

Photo by: Joseph De Leo
Comments: 0


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

Yield: Makes 2 8-in pizzas



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.

© 2005 Darina Allen Kearney and Rosemary Kearney

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/2 teaspoon of added salt, but does not include tomato fondue, gluten-free pizza base, or gluten-free pesto. For nutritional information on tomato fondue, gluten-free pizza base, or gluten-free pesto, please follow the links above.

79kcal (4%)
16mg (2%)
68mg (114%)
29mcg RAE (1%)
0mg (0%)
149mg (6%)
1g (4%)
5g (8%)
0mg (3%)

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