Ingredients Jump to Instructions ↓

  1. Pizza dough for one 12-inch pizza ( homemade or store-bought)

  2. 1 cup lima bean dip

  3. 2 cups zucchini and/or yellow crookneck squash, sliced thinly

  4. 1 onion, sliced

  5. 1 red pepper, sliced

  6. 2 tablespoons balsamic vinegar

  7. 1-2 teaspoons Dijon or other grainy mustard

  8. 1/4 cup olive oil, plus

  9. 1 tablespoon

  10. 1 teaspoon salt

  11. Ground black pepper

  12. 1 cup shredded mozzarella cheese

  13. 1/4 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees, with pizza stone inside (if using).

  2. Whisk mustard into vinegar and gradually add olive oil while stirring. Toss vegetables with dressing and salt and pepper to taste.

  3. Spread vegetables out on a foil-lined baking sheet and roast until soft, about 25 minutes.

  4. Roll out pizza dough to a 14-inch circle (or according to recipe directions or directions on package). If using a pizza stone, transfer dough to a wooden board dusted with cornmeal. Otherwise place dough on a greased baking sheet.

  5. Brush dough with 1 tablespoon olive oil. Spread lima bean dip over pizza, leaving a one-inch border all around. Top with roasted vegetables, and sprinkle cheeses over vegetables.

  6. Bake pizza on pan (or slide directly onto pizza stone, if using) for 12-15 minutes, or until crust is golden brown and crispy.

  7. Remove from heat and serve warm.


Send feedback