Cathy's Roasted Veggie Pizza
1 lbyour favorite pizza dough
1 smallbell pepper
1 smallonion, sliced
2 mediumtomatoes, sliced
4-5 mediummushrooms - brown, italian, or crimini
1 mediumzucchini, sliced
1 smalleggplant, sliced
1bulb of garlic
1 tspcavender's all purpose greek seasoning (low sodium)
·misto oil sprayer w/ extra virgin olive oil
How to Make Cathy's Roasted Veggie Pizza
- I put the dough in my deep dish pizza pan and just put it in a warm place to grow for a few hours.
- Slice the veggies about a 1/2 inch thick. Spray a cookie sheet and put all the veggies on your cookie sheet. Spray them fairly well and season with Cavender's All Purpose Greek Seasoning. Put in oven and roast for about 10 mins turn over and roast for another 10 minutes. You dont want them cooked well because they will continue to cook on the pizza.
- When I was ready I preheat the oven to 400. I then put the pizza together. First I squeezed the garlic out of its papery cover and then smeared it evenly over the pizza dough which I sprayed with olive oil. Then I put the tomatoes on as the first layer and the rest of the roasted veggies but left the kale off until the very end when I was ready to serve the pizza. (being roasted they tend to get crispy) I topped it off with about 1/4 cup of shredded mozzarella and then put in the oven.