Roasted Vegetable Deep Dish Pizza

It's only fair to share...Share on Facebook0Pin on Pinterest0Share on Google+0Tweet about this on TwitterShare on Yummly3Share on LinkedIn0Share on StumbleUpon0Email this to someone

Pizza!!! Just the word is delicious!!! And when you make Roasted Vegetable Deep Dish Pizza it is delicious and perfect for Meatless Monday!

Roasted Vegetable Deep Dish Pizza

One of our favorite pizza’s is a deep dish sausage pizza that over the years I have added zucchini or roasted red pepper to and one night my husband declared it would still be delicious if I reduced the amount of sausage and upped the amount of vegetables. I took it a step further and eliminated the sausage and the result was the delicious Roasted Vegetable Pizza.

 

When we had an over abundance of vegetables I roasted eggplant, peppers, and zucchini with some garlic, basil and oregano and froze it and used it for this meal. Roasted vegetables are super easy! Chop them to approximately the same size (I like a mix of eggplant, peppers, and zucchini but use your favorite), toss them with garlic, basil, and oregano, spritz them with olive oil, and roast in a 425 oven for 25 minutes.

Roasted Vegetable Deep Dish Pizza

To make this Roasted Vegetable Deep Dish Pizza spray a 9×13 pan with cooking spray and spread pizza dough to cover the bottom and partially up the sides. This will probably take several times of working with the dough, spread it and leave it for about 5 minutes and repeat until you are ready to fill the pizza. Meanwhile in a deep frying pan combine the roasted vegetables and mushrooms over medium low stirring to heat through (about 5 minutes). Add spaghetti sauce and wine (if using). Stir and allow to cook for 10 minutes. Pour the filling into the pizza crust. Place in the oven and bake for 12 minutes. Remove from oven and cover with shredded mozzarella cheese. Return to oven and continue baking until cheese is melted and the crust is baked, about 11 minutes. Remove from oven and allow to rest for about 5 minutes. Trust me, let it rest, it will cut and serve much easier after resting.

Enjoy and have a Sweet Morning!!

Chris

 

Roasted Vegetable Deep Dish Pizza

 

Roasted Vegetable Deep Dish Pizza

Ingredients

    Roasted Vegetables
  • Eggplant, 1 medium
  • Peppers, 2-3 medium
  • Zucchini, 1 medium
  • Garlic, 2 cloves, minced
  • 1 tsp oregano
  • 1 tsp basil
    For Pizza:
  • pizza crust
  • spaghetti sauce, 1 small jar
  • 1/3 cup white wine (optional)
  • 1-2 cups shredded mozzarella cheese

Instructions

    Roasting Vegetables
  1. Chop them to approximately the same size (I like a mix of eggplant, peppers, and zucchini but use your favorite), toss them with garlic, basil, and oregano, spritz them with olive oil, and roast in a 425 oven for 25 minutes.
    To make this Roasted Vegetable Deep Dish Pizza
  1. Spray a 9x13 pan with cooking spray and spread pizza dough to cover the bottom and partially up the sides. This will probably take several times of working with the dough, spread it and leave it for about 5 minutes and repeat until you are ready to fill the pizza.
  2. Meanwhile in a deep frying pan combine the roasted vegetables and mushrooms over medium low stirring to heat through (about 5 minutes).
  3. Add spaghetti sauce and wine (if using). Stir and allow to cook for 10 minutes.
  4. Pour the filling into the pizza crust.
  5. Place in the oven and bake for 12 minutes.
  6. Remove from oven and cover with shredded mozzarella cheese.
  7. Return to oven and continue baking until cheese is melted and the crust is baked, about 11 minutes.
  8. Remove from oven and allow to rest for about 5 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://chrissweetmornings.com/2016/01/roasted-vegetable-deep-dish-pizza/

It's only fair to share...Share on Facebook0Pin on Pinterest0Share on Google+0Tweet about this on TwitterShare on Yummly3Share on LinkedIn0Share on StumbleUpon0Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *