Roasted Vegetable Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 12.4 g
  • Cholesterol: 9.2 mg
  • Sodium: 456.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 7.7 g

View full nutritional breakdown of Roasted Vegetable Pizza calories by ingredient
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Number of Servings: 8


    1 whole wheat pizza crust
    1/4 cup pesto
    1 onion chopped
    1 1/2 medium zucchini chopped
    1 1/2 cups grape tomatoes
    1 can artichoke hearts
    1 small can sliced olives
    2 teaspoons olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon chopped basil
    1 cup part-skim mozzarella cheese
    2 tablespoons grated fresh Parmesan cheese


preheat oven to 500. Combine onion, zucchini, tomatoes, olive oil, salt and pepper and toss well. Place on a large rimmed baking sheet. Bake at 500 for 18 minutes or until vegetables are tender and lightly browned. Add basil to roasted vegetables; toss gently. Spread the pesto on the pizza crust. Top with roasted vegetables, sprinkle evenly with cheeses and bake at 500 for 7 minutes.

Serving Size: Cut pizza into 8 equal slices

Number of Servings: 8

Recipe submitted by SparkPeople user ELAINEROSE5.

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