Roasted Vegetable Pizza

Sounds kind of weird, I know.  But it was SO GOOD.  Again, trying to use up our veggies, I decided that we would have veggie pizza. I made two.  One traditional for the kids, tomato sauce, cheese and olives. (And if you put tomatoes over the sauce and under the cheese the kids won't even taste them.)  But for us, I decided to go a little out of the box. Totally worth it.  I loved it!  I had pesto in the freezer, so I didn't use this recipe to make it.  It looks like it would probably be okay, though. 

8 -10 medium fresh mushrooms, sliced (Didn't use these)

1 small onion, sliced

1/2 cup green pepper, sliced

1/2 cup sweet red pepper, sliced

1/2 cup zucchini, sliced in 1/4 inch rounds

1/4-1/2 cup black olives, sliced (left these off too)

2 teaspoons olive oil

2 garlic cloves, minced

1/4 teaspoon rosemary

1/4 teaspoon oregano

1/4 teaspoon thyme

your favorite pizza dough

Pesto

• 1/2 cup fresh basil, coarsely chopped
• 4 garlic cloves, minced
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 
  

Toppings

1 large tomato, thinly sliced

2 cups mozzarella cheese, shredded

Preheat oven to 400°F.

2 Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.

3 Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.

4 Cover and bake at 400°F for 20 minutes.

5 Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.

6 Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.

7 Spread with sauce; top with the tomato slices.

8 Sprinkle with mozzarella cheese.

9 Top with roasted vegetables.

10 Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

Read more: http://www.food.com/recipe/roasted-veggie-pizza-with-pesto-sauce-254451#ixzz1CU4EWqL3