Roasted Veggie Pizza

I've learned a NEW WAY, new for me, to have a great tasting pizza loaded with vegetables and the crust never gets wet and loses its crispiness, I ordered this pizza delivery from may favorite restaurant and I was so amazed by the pizza so let me know, are you interested in knowing the trick on how I figured out how to make it?

  • Roast the vegetables BEFORE you put them on the pizza!

It is an extra step to preparing the pizza, but it's not a time consuming one.  A good hot oven can roast up bite size veggies in under 10 minutes.  And it makes a BIG DIFFERENCE in the flavor of every bite, something quite as good as what you would found https://www.overstand.co.th.

HERE'S ALL IT TAKES

Toppings for a medium to large pizza

  • 1/2 red bell pepper, sliced into thin strips
  • 1/2 cup sliced red onions
  • 1/2 broccoli florets
  • 4 large white mushrooms caps, sliced 1/2-inch thick
  • 1 tablespoon fresh rosemary, roughly chopped or 1 teaspoon dried
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon olive oil

Pizza Crust

  • 1 grilled pizza crust, or ready made thin crust
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan
  • 1 1/2 cups to 2 cups shredded mozzarella

Heat oven to 425ºF (200ºC)

Toss all the vegetables with the olive oil in a shallow baking dish or cookie sheet.  Roast until the vegetables are tender and lightly browned, about 10 minutes.

Brushed the pizza crust with the olive oil.  Sprinkle with Parmesan.  Pile the roasted vegetables over the pizza.  Top with mozzarella cheese.  Pop the pizza into the oven and bake for 7 to 10 minutes.