Roasted Vegetable Pizza

The Recipe:


1 medium red onion, cut into thin wedges
2 medium sweet onions, cut into thin wedges
6 medium red potatoes, each cut into 8 wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh rosemary
6 ounces goat cheese
6 8-inch Crisp Parmesan Pizza Crusts
1/2 cup roasted red pepper strips
2 cups (8 ounces) shredded provolone cheese
Garnish: fresh rosemary sprigs


Toss together onions, potatoes, and olive oil. Spread on a lightly greased 15x10-inch baking pan. Sprinkle with salt, pepper, and rosemary. Bake at 450° 20 to 25 minutes or until vegetables are tender, stirring once. Set aside.

Spread goat cheese over pizza crusts. Top evenly with roasted vegetables, pepper strips, and shredded cheese. Bake at 425° 10 to 12 minutes or until pizza crust is lightly browned and cheese is melted. Garnish, if desired.

Crisp Parmesan Pizza Crusts


6 pizzas

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