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Roasted Veggie Pizza

Say goodbye to summer with our seriously delicious Labor Day party menu! Serve up this fresh, tantalizing whole grain Roasted Veggie Pizza, which pairs perfectly with our wildly refreshing Sangria Smoothie. Our pizza pie recipe is easy: Simply make our Red Sauce, top with roasted veggies and cheese, and enjoy! This pizza is a celebratory way to send out summer and ignite the fall season!

Makes 8 servings. Total preparation time: 40 minutes.

Preparation

To roast vegetables: Preheat oven to 425 or turn on grill. Line a baking sheet with foil. Toss vegetables with olive oil, salt and pepper, and spread on baking sheet as a thin layer and do not allow vegetables to touch. Roast vegetables in oven for 20 minutes or on the grill for 12 minutes. Remove and set aside to build on pizzas.

To top pizza: Spread 1/4 cup sauce on pizza and top with vegetables, then add cheese (as little or as much as you’d like) to the top.

To cook pizza: Place iron skillet directly on grill and close lid. Allow to cook for 7-12 minutes. Remove skillet with pot handles. Slice and serve!

Recommended Pizza Combinations
For a Roasted Margarita Pizza (pictured at top), top with kale, basil, mozzarella balls, cherry tomatoes, parmesan and veggie cheese.

For a Roasted Veggie Pizza with Olives and Asparagus (pictured below), top with kale, mozzarella balls, cherry tomatoes, olives, asparagus spears, parmesan and veggie cheese.


Pizza Crust

Want to make your own pizza crust? Here’s our recipe…

Prepare packaged crust as directed on packaging and fold cooked whole grains into dough. Divide by 4 and set aside. Dough will be sticky to touch. Use damp fingers when dividing and set into an olive oil brushed iron skillet. Dampen fingers and spread dough to cover bottom of iron skillet. Bake at 425 degrees (or grill) for 5 minutes, then set aside to top pizza later.

Ingredients

Red Sauce Ingredients

10 ounce jar oven roasted tomatoes with garlic
1/2 cup roasted red bell peppers (from a jar) or 1 4-ounce jar pimentos
1/2 teaspoon smoked or regular paprika
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 cup water

Sauce PreparationAdd ingredients into food processor or blender and pulse until well combined resembling a paste. Taste to season. Set aside to use as sauce.

Roasted Vegetable Ingredients Prepare as many of these ingredients as you wish to top your pizza!

Asparagus spears

Optional: 1/2 pound mini portabella mushrooms or cremini mushrooms, halved
Optional: 2 zucchini sliced into 1/2’” discs
Optional: 1/2 pound roasted or grilled chicken, diced (for a meaty veggie pizza)
2 tablespoons olive oil, salt and pepper for grilling the vegetables
Raw Vegetable Ingredients

1 pound kale leaves, diced

1 cup basil leaves
Cherry tomatoes, halved
Pitted olives, halved
Cheese Topping Ingredients Mozzarella balls, halved
Shredded parmesan
Veggie cheese shreds
Pizza Crust Ingredients
Store-bought whole grain gluten-free pizza crust (recipe for Gluten-Free Pizza Crust
follows the recipe)

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy frozen vegetable pizza. Before baking, top with spinach, bell peppers, mushrooms, and olives. Then bake according to package instructions. Top with torn basil for extra flavor (optional). Enjoy!

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