When an abundance of squash is on hand, this is a good pizza to make! On a particularly busy afternoon, hubby and I cooked up this pizza and enjoyed it for lunch which prompted me to write down the recipe last summer. I hope you enjoy it.
Roasted Vegetable Pizza
Pizza crust (either store-bought or homemade) we used Bubbly pizza crust
1/3 cup Pesto Sauce (either store-bought or homemade)
1/2 zucchini squash, chopped
1/2 crookneck squash, chopped
1/2 onion, chopped (approx 1/2-cup)
2/3 cup fresh mozzarella, shredded (good stuff - not the waxy stuff)
1/2 cup fresh parmesan cheese, shredded
1/3 cup fresh crumbled goat cheese
1/2 tsp dried oregano
salt and pepper to taste
Note: These quantities are approximate. Add more or less to according to your preferences.
1: Preheat oven to 425 degrees.
2: Place chopped veggies (both squash and onion) on a baking pan and drizzle with olive oil. Mix veggies so each is coated with the oil and then spread out in a single layer.
3: Roast the veggies in the oven for approximately 20 minutes.
4: If using a store-bought or homemade pizza dough, precook using instructions on container or in the recipe before proceeding to actually make the pizza. If using a Bubbly crust, as we did, dribble with olive oil. Spread shredded mozzarella over the crust and then spread on the roasted veggies. Top with grated Parmesan and then sprinkle on the crumbed goat cheese and dab on pesto evenly. Sprinkle with dried oregano and season with salt and pepper.
5: Place pizza on barbecue. Once the bottom of the crust is toasted and has grill marks, cheeses are melted, and goat cheese softened; pull it off the grill.
6: Slice and serve!