Roasted Vegetable Pizzas

roasted veggie pizza

These Roasted Vegetable Pizzas are a hearty treat!

Roasted Vegetable Pizzas
Makes 2 (12- to 15-inch) pizzas
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  1. Grilled Pizza Crusts (recipe follows)
  2. 1 cup prepared pesto
  3. 4 cups shredded mozzarella cheese, divided
  4. 2 cups fresh spinach
  5. Roasted Vegetables (recipe follows)
  6. 2 tablespoons chopped fresh rosemary
  7. 1 (4-ounce) log goat cheese, softened
  1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. Top cooked side of each Grilled Pizza Crust with pesto, 1 cup mozzarella, spinach, Roasted Vegetables, rosemary, and remaining 2 cups mozzarella. Crumble goat cheese over pizzas.
  3. Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Serve immediately.
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Grilled Pizza Crusts
Makes 2 (12- to 15-inch) crusts
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  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ½ cup extra-virgin olive oil, divided
  7. Yellow cornmeal
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
  2. In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
  3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
  4. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
  5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  6. Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
  7. Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
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Roasted Vegetables
Makes about 7 cups
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  1. 2 (8-ounce) packages sliced fresh baby portobello mushrooms
  2. 3 cups fresh broccoli florets
  3. 4 ears fresh corn, shucked and kernels cut off
  4. 2 zucchini, sliced ½ inch thick
  5. 2 yellow squash, sliced ½ inch thick
  6. 8 tricolor mini sweet peppers, sliced
  7. 4 shallots, quartered
  8. ¼ cup olive oil
  9. 1 teaspoon salt
  10. 1 teaspoon ground black pepper
  1. Preheat oven to 425°.
  2. Divide mushrooms and next 6 ingredients between two rimmed baking sheets. Drizzle with oil, and sprinkle with salt and pepper, tossing to coat.
  3. Bake for 25 minutes or until vegetables are tender and light brown.
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