← Back to Search Results
baking
Oven-Roasted Vegetable and Pesto Pizza Recipe-3088

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Yield: Makes 2 8-in pizzas

Ingredients

Directions

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%)
297mg
18mg
1g
3g
3g
8g
0mg (0%)
149mg (6%)
1g (4%)
5g (8%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
west-coast-cooking West Coast Cooking
by Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?