Two bowls and two baking sheets are all you need to make this easy pizza! What’s more, oven-roasting the vegetables means no more standing over a hot stove.
1 full size (14-ounce) prepackaged pizza crust (such as Boboli®)
Herbed Butter Buds®
Roasted Vegetable Topping
8 oz. Low-sodium Mozzerella cheese, shredded (optional)
2 jelly roll pans lined with heavy-duty aluminum foil
Herbed Butter Buds:
½ cup liquefied Butter Buds mix
½ teaspoon dried oregano or 1½ teaspoons chopped fresh
½ teaspoon dried basil or 1½ teaspoons chopped fresh
1 teaspoon salt
1 teaspoon freshly ground black pepper
Mix the Butter Buds, oregano, basil, salt and pepper. Set aside.
Preheat the oven to 450 degrees. Place the oven racks in the middle shelves.
Roasted Vegetable Topping:
1 medium red onion (about ½ pound) rough chopped
1 small red bell pepper (about ½ pound) rough chopped
1 small yellow bell pepper (about ½ pound) rough chopped
2 pints ripe cherry tomatoes (about 20 per pint), cut in half
4 small zucchini (about 1 pound), sliced ¼-inch thick
Combine the onions and peppers in a bowl and toss with ¼-cup of the Herbed Butter Buds. Combine the tomatoes and zucchini in a large bowl and toss with the remaining ¼-cup of the Herbed Butter Buds.
Spread the onions and peppers evenly on a jelly roll pan. Spread the tomatoes and zucchini evenly on a separate jelly roll pan. Set the large bowl aside.
Place the pans in 450° oven with the tomatoes and zucchini on the upper shelf. Roast the onions and peppers for 15 minutes, remove their baking pan from the oven and set aside. Continue to roast the tomatoes and zucchini for another 15 minutes. Combine all of the vegetables in the large bowl.
Place the pizza crust on a heavy baking sheet or pizza stone. Using a slotted spoon so any juices will be left in the bowl, spoon the vegetables onto the pizza crust. Sprinkle on cheese if using. Bake for 10 minutes or until heated throughout. Serve immediately.
Cherry tomatoes are the only supermarket tomatoes that have full flavor year-round. You can count on the taste and you can control the sodium.
It’s always preferable to use fresh herbs if you have them. Use three times the quantity of fresh herbs to dried. Finely chop the basil.
Nutritional information per serving:
Total fat: 10.5g
Saturated fat: 4.2g
% calories from fat: 25%
Dietary fiber: 11g