Roasted Vegetable Pizza

Hands down this is one of best homemade pizzas we have made to date. The toppings and sauce provides a relaxing change from traditional pizzas. A sweetness will fill your house as the basil and sweet 100 tomatoes along with the other vegetables and spices roast gently in the oven. This non-greasy pizza will fill you up especially if paired with a delicious salad. And you can't go wrong with only 300 calories for 1/6 of the pizza.

Original recipe from Cooking Light Fresh Food Fast page 150

1. The original recipe calls for pre-made thin pizza crust. We make our own crust, which I'll share at a later date. I usually bake the crust till just before it begins to brown.. While the crust bakes, I prepare the vegetables.

2. Combine 1 red onion chopped, 2 medium zucchinis coarsely chopped, 1-2 cups sliced mushrooms, and 2 cups sweet 100 tomatoes. Drizzle with olive oil and dash with a little salt and pepper. Place on a large rimmed baking sheet (lined with foil for easier clean up) and bake at 500 degrees for around 18 minutes or until the vegetables are lightly browned and tomatoes begin to wrinkle, stir every once in awhile. Add 1/4 cup finely chopped fresh basil.

3. Spread basil pesto over almost done crust.

4. Top with the roasted vegetables and mozzarella and parmesan cheese.

5. Bake at 500 degrees until cheese melts and crust browns.

6. Enjoy!

Calories 309     Fat 15g     Protein 13.6g     Carb 31.8g     Fiber 3g 

We have made this pizza several times at home and decided why not give it a try while camping.

Chopping the yummy vegetables














Annie's lovely camera work!

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 Roasting the veggies over the fire!

 Basil Pesto spread over the crust. We baked the pizza over the fire on a cast iron pizza pan.

 Miata Guy, Gooberface, and myself spreading the veggies over the pizza, before adding the cheeses.

"Baking the pizza" Miata guy did some fancy work with the aluminum foil to help keep more heat inside.

 The finished product!