 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If you love a loaded-out pizza, try this recipe. Why it's better for you: Whole wheat crust topped with roasted sweet potatoes and other colorful veggies ups the good-for-you factor! Ingredients:
1 medium eggplant, peeled and cubed |
1/4 teaspoon salt |
2 medium zucchini, sliced |
1 large sweet potato, peeled and cut into 1/2-inch cubes |
1 onion, peeled and cut into eighths |
1 red bell pepper, cut into 1-inch pieces |
1/4 cup olive oil |
1 tablespoon chopped fresh rosemary |
1/4 teaspoon pepper |
1/2 (16-oz.) package whole wheat prebaked pizza crusts |
1 teaspoon olive oil |
1/3 cup shaved asiago cheese |
Directions:
1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.
3. Bake at 400° for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400° for 15 minutes or until crust is crisp and cheese is melted.
|
|