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.
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.
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.
Red Sauce Ingredients10 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 Raw Vegetable Ingredients 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
1 pound kale leaves, diced1 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!