Best 3 My Version Of Amys Roasted Veggie Pizza Recipes
Welcome to a culinary journey where roasted vegetables take center stage on a crispy pizza crust. This delectable dish, inspired by Amy's beloved roasted veggie pizza, tantalizes taste buds with its vibrant colors and symphony of flavors. Roasted red peppers, zucchini, and broccoli florets caramelize in the oven, bringing a smoky sweetness to every bite. Paired with tangy sun-dried tomatoes, earthy mushrooms, and a generous sprinkling of mozzarella and Parmesan cheeses, this pizza is a masterpiece of balanced flavors and textures.
**Recipes Included:**
1. **Roasted Veggie Pizza:** This step-by-step guide takes you through the entire process of making this delicious pizza, from roasting the vegetables to assembling and baking the pizza.
2. **Roasted Red Pepper Sauce:** Elevate your pizza with this homemade roasted red pepper sauce. Learn how to roast and blend red peppers to create a smooth, flavorful sauce that perfectly complements the roasted vegetables.
3. **Easy Pizza Dough:** If you prefer to make your own pizza dough, this recipe provides clear instructions for creating a soft and chewy crust that will hold up to the hearty toppings.
4. **Zucchini and Broccoli Roast:** Discover the art of roasting zucchini and broccoli florets to perfection. This simple side dish is a delightful addition to any meal and can also be used as a topping for salads, pasta, and grain bowls.
5. **Sun-Dried Tomato Pesto:** Take your pizza to the next level with this aromatic sun-dried tomato pesto. Made with fresh basil, pine nuts, and sun-dried tomatoes, this pesto adds a burst of tangy, nutty flavor to every slice.
6. **Homemade Mozzarella Cheese:** For those who love the authentic taste of fresh mozzarella, this recipe guides you through the process of making your own mozzarella cheese at home. It's a fun and rewarding experience that will impress your family and friends.
Whether you're a seasoned pizzaiolo or a home cook looking for a delicious and versatile dish, this collection of recipes has something for everyone. Get ready to embark on a culinary adventure that will leave you craving more.
MY VERSION OF AMY'S ROASTED VEGGIE PIZZA
I tried Amy's Roasted Vegetable (no cheese) Pizza from the frozen food case in a pinch for dinner one night. Yes, it was good (and expensive). I knew I could come close to, if not better, replicating this pizza. Basically it comes down to the sweet onion sauce, and whatever you want to add. But, I did it like hers, so here is my...
Provided by Susan Thomas
Categories Pizza
Time 40m
Number Of Ingredients 13
Steps:
- 1. Roast your pepper! Place pepper in toaster over, or hold over flame and char the pepper skin until it is black all over. Place in a bowl and cover with cling film. Let steam for about 10 minutes. After steamed, rinse pepper under cold water and peel off skin and seeds. Dry pepper with paper towel, and chop pieces into dice size.
- 2. Meanwhile, make your sweet onion sauce! Chop the onions and add to pan in hot olive oil. Add S&P and brown sugar and caramelize until brown, about 15 to 20 minutes. Halfway through, add water to de-glaze pan if bottom of pan gets too dark. Cook until onions are very soft and water is full cooked out.
- 3. Put onion mixture in food processor and blend into a puree. Set aside. Depending on how much you like on your pizza, you may have extra. Refrigerate and use on sandwiches! Yum!
- 4. Rinse and dry pan, and heat about 2-3 T of olive oil. Add sliced mushrooms and saute until browned. Set aside.
- 5. Drain artichokes and chop into smaller pieces.
- 6. Roll out pizza dough according to Pillsbury instructions on baking sheet.
- 7. Assemble your pizza. Start by spreading sweet onion sauce on dough. Then add cooked mushrooms, diced roasted peppers, artichoke hearts, and sprinkle chopped cilantro on top. Lightly sprinkle 1 tsp. of garlic powder over pizza and bake about 20 minutes until crust is browned and toppings are bubbly!
- 8. Season pizza again with a little S&P. Let pizza rest about 2-3 minutes to set a little before slicing.
ROASTED VEGETABLE PIZZA
Categories Cheese Tomato Vegetable Bake Roast Basil Bell Pepper Zucchini Spring Bon Appétit
Yield Makes 2 to 4 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
ROASTED VEGGIE PIZZA
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
Tips:
- Use a variety of vegetables to add flavor and texture to your pizza. Some good options include broccoli, cauliflower, zucchini, mushrooms, and bell peppers.
- Roast the vegetables before adding them to the pizza. This will help them to caramelize and brown, giving them a delicious flavor.
- Use a flavorful cheese that will melt well. Some good options include mozzarella, cheddar, and Parmesan.
- Bake the pizza at a high temperature so that the crust gets crispy and the cheese melts evenly.
- Serve the pizza hot with your favorite toppings, such as fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Conclusion:
This roasted veggie pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a weekend lunch. The roasted vegetables add a lot of flavor and texture to the pizza, and the melted cheese makes it gooey and irresistible. This pizza is also a great way to get your kids to eat their vegetables.
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