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Roasted Vegetable Pizzettes

Customer Appreciation Recipe 2014

Olive oil
Eggplant, cut into 1/4-inch slices
Zucchini  cut into thin slices
Peppers, red, yellow, green, cut into thin pieces
6 cloves garlic, minced
Salt to taste

1 pound store-bought or homemade pizza dough, or pita or tortilla
3 cloves garlic, minced

mozzarella cheese
 grated Parmesan
Homemade or store bought pesto
Homemade or store bought tomato sauce or roasted tomatoes (see recipe index)

Heat the oven to 450°.   Slice the vegetables and place into a large bowl.  Add olive oil enough to coat the vegetables add garlic and toss sprinkle with salt.
Line a large jelly roll pan with parchment paper.  Spread out vegetables in a single layer.  Roast the vegetables until slightly tender and a little browned around the edges 10-15 minutes.  Stir once after 8 minutes.

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