Rainbow Pizza
Source of Recipe
Vegetarian Times
Recipe Introduction
Refrigerated pizza dough is sold in 1-lb, packages at supermarkets and Italian grocers and can be so helpful when unexpected guests (or just a buch of hungry kids) come in after a busy day. Feel free to top the pizza with whatever veggies you have in the crisper.
List of Ingredients
- 4 tsp plus 1 T olive oil, divided
- 2 1-lb pkgs, refrigerated pizza dough
- 3 cloves garlic, minced (1 T)
- 1 4oz log goat cheese
- 3 cups shredded fontina cheese
- 2 zucchini, cut into 1/8-inch rounds (8 oz)
- 1 1/2 cups yellow and red cherry tomaotes, sliced (8 oz)
- 1 yellow squash, cut into 1/8-inch rounds (4 oz)
- 1/2 cup sliced red onion
- 1/2 small orange bell pepper, diced (1/2 cup)
- red pepper flakes, optional
Instructions
- Preheat oven to 475 degrees. Coat 17 x 12-inch baking sheet with 2 tsp oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.
- Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 T oil.
- Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.
Final Comments
Serves 10
Per serving: 398 calories/ 18 grams protein
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