Oven-Roasted Vegetable and Pesto Pizza Recipe

Name: Oven-Roasted Vegetable and Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; Salt and freshly ground black pepper; 1 zucchini; 1 red onion; 1 red bell pepper; 1 yellow bell pepper; 3 tablespoons extra virgin olive oil; 1 quantity tomato fondue; 1/2 quantity gluten-free pizza base; 1-2 tablespoons gluten-free pesto

Servings: persons

1 eggplant
Salt and freshly ground black pepper
1 zucchini
1 red onion
1 red bell pepper
1 yellow bell pepper
3 tablespoons extra virgin olive oil
1 quantity tomato fondue
1/2 quantity gluten-free pizza base
1-2 tablespoons gluten-free pesto

1
Preheat the oven to 400F.
2
Prepare the vegetables for the topping of the pizza: cut the eggplant into 1/2-in chunks, sprinkle with salt and leave to drain for 15 minutes.
3
Rinse to remove the excess salt and pat dry with kitchen paper towels.
4
Cut the zucchini and red onion into 1/2-in chunks.
5
Halve the red and yellow bell peppers, remove the seeds carefully, cut into quarters and then into 1/2-in chunks.
6
Put the vegetables into a bowl, drizzle with oil and freshly ground black pepper.
7
Toss to coat.
8
Arrange the vegetables as a single layer on a baking sheet and roast in the oven for about 40 minutes until golden and crispy.
9
Sprinkle on a little salt towards the end of cooking.
10
Make the tomato fondue and cook it over a low heat until reduced and concentrated.
11
Adjust the seasoning if necessary.
12
Follow the recipe for gluten-free pizza base.
13
Roll out as two rounds and bake for 8 minutes.
14
Remove from the oven and spread the bases with the concentrated tomato fondue, then the roasted vegetables, and return to the oven for a further 10-15 minutes until hot, bubbly, and cooked through.
15
Drizzle with a little pesto.
16
Serve immediately with a good green salad.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant, Salt and freshly ground black pepper, 1 zucchini, 1 red onion, and more.

Yes, Oven-Roasted Vegetable and Pesto Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetable and Pesto Pizza

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