Roasted Vegetable Pizza

This Roasted Vegetable Pizza boasts a colorful medley of seasonal vegetables atop a crispy crust, making it a delightful and nutritious lunch option. Perfectly seasoned and baked to golden perfection, it's both satisfying and healthy.

Ingredients

• Whole wheat pizza dough - 200 grams
• Zucchini - 100 grams, sliced
• Bell pepper (mixed colors) - 100 grams, sliced
• Red onion - 50 grams, sliced
• Cherry tomatoes - 100 grams, halved
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mozzarella cheese (low-fat) - 100 grams, shredded
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 220°C (425°F).
2. In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and black pepper until well coated.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 15 minutes until tender and slightly charred.
4. While the vegetables are roasting, roll out the whole wheat pizza dough on a floured surface to your desired thickness.
5. Transfer the rolled dough onto a baking sheet or pizza stone.
6. Once the vegetables are done roasting, remove them from the oven and spread them evenly over the pizza dough.
7. Sprinkle the shredded mozzarella cheese over the roasted vegetables.
8. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
9. Remove the pizza from the oven, garnish with fresh basil leaves, slice, and serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Whole wheat crust provides more fiber than traditional pizza dough.

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