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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Ingredients

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Directions

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  • 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.)

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  • 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.

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  • 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; 21 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 48 mg cholesterol; 993 mg sodium. 616 mg potassium; 48 g carbohydrates; 6 g fiber; 8 g sugar; 22 g protein; 0 g trans fatty acid; 3887 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 454 mg calcium; 3 mg iron;

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