Ingredients Jump to Instructions ↓

  1. 2 1/4 cups broccoli florets

  2. 2 cups cauliflower florets

  3. 1 yellow bell pepper, cut in

  4. 8 strips

  5. 11/3 cups (4 oz) mushrooms, cut in half

  6. 2 Tbsp olive oil

  7. 1/2 tsp salt

  8. 1/4 tsp pepper One 10-oz thin-crust fully baked pizza crust

  9. 3/4 cup bottled reduced-fat Alfredo sauce

  10. 2 cups shredded pizza cheese blend (mozzarella, Parmesan and Romano)

  11. 3 Tbsp sliced scallions

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Put vegetables, mushrooms, oil, salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat. Spread in a single layer. Roast, stirring once, 25 minutes or until vegetables are lightly browned and tender.

  2. Increase oven temperature to 450°F. Spread pizza crust with Alfredo sauce, leaving a 1-in. rim. Sprinkle with 1 cup shredded pizza cheese. Top with roasted vegetables; sprinkle with remaining 1 cup cheese and the scallions.

  3. Bake 10 to 15 minutes until toppings are hot and cheese has melted.


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