Roasted Vegetable Pizza

• Produce

  • 1/2 cup Bell peppers
  • 1/2 cup Cauliflower florets
  • 1/2 cup Crimini mushrooms
  • 1/4 cup Leeks, cut and cleaned
  • 1 tsp Oregano
  • 1 Tomato, large
  • 1 Zucchini, small

• Condiments

  • 1/2 cup Marinara sauce

• Baking & Spices

  • 1 tsp Pepper
  • 1 lb Pizza dough, store bought or homemade
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Other

  • 2 cups Sargento sharp shredded cheese

Found on alattefood.com

Description

Ingredients

• 1 pound pizza dough, store-bought or homemade
• 2 Tbsp olive oil
• 1 tsp oregano
• 1/2 cup to 1 cup marinara sauce
• 2 cups Sargento Sharp Shredded Cheese
• 1 large tomato, thinly sliced into halves
• 1/4 cup leeks, cut and cleaned
• 1/2 cup crimini mushrooms, sliced
• 1/2 cup cauliflower florets
• 1 small zucchini, sliced
• 1/2 cup bell peppers, sliced thinly (I used red and green)
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

Directions

• Preheat oven to 400 degrees. In a large baking dish lined with foil, mix all vegetables with olive oil and salt and pepper. Roast them for 20-25 minutes, or until the veggies have cooked down and are turning golden brown.
• Roll out the pizza dough (until roughly 12 inches in size) and place on a round pizza stone or round sheet pan. Brush olive oil all over the dough. Sprinkle with oregano.
• Spread sauce over the dough (using how much sauce you prefer), cover with cheese, and top with roasted veggies. Spread sliced tomatoes over the top.
• At 400 degrees, bake the pizza for 20 minutes, or until crust is golden brown and cheese is melted.
• Enjoy!