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Sun-ripened heirloom tomatoes, zucchini, carrots and summer squash top Garden Delight pizza from Suncrest Gardens Farm in Cochrane, Wisconsin.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
15 mins
cool:
5 mins
total:
50 mins
Servings:
4
Yield:
One 13- to 15-inch pizza
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow baking pan, toss together the onion, olive oil and salt. Roast, uncovered, in a 450 degree F oven for 20 minutes or until tender and golden brown, stirring occasionally. Remove from oven; set aside.

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  • Bake Whole Wheat Pizza Dough crust in a 450 degree F oven for 7 to 9 minutes or until crust is light brown. Remove from oven. (Or grill as directed in Whole Wheat Pizza Dough recipe.)

  • Spread tomato sauce evenly over crust; sprinkle with garlic. Sprinkle with cheese. Top with roasted onion, yellow squash, zucchini and carrot. Arrange tomato slices on top of the layer of vegetables. Sprinkle with the snipped basil.

  • Return to oven; bake for 8 to 10 minutes more or until heated through and bottom of crust is crisp and brown. (Or grill as directed.) Remove from oven; cool in pan on wire rack 5 minutes. Makes one 13- to 15-inch pizza (four 2-piece servings).

Nutrition Facts

449 calories; fat 21g; cholesterol 48mg; saturated fat 8g; carbohydrates 48g; mono fat 10g; poly fat 2g; insoluble fiber 6g; sugars 8g; protein 22g; vitamin a 3887.2IU; vitamin c 20.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.6mg; vitamin b6 0.3mg; folate 96.8mcg; vitamin b12 0.1mcg; sodium 993mg; potassium 616mg; calcium 454.4mg; iron 2.9mg.
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