Roasted Vegetable Béchamel Pizza

Roasted Vegetable Béchamel Pizza

30-minute recipe Serves 4
Pizza with béchamel sauce is a light-tasting alternative to tomato sauce. Top with roasted vegetables and mozzarella for a meal ready in 30 minutes.
30-minute recipe Serves 4

Directions

Prep: 10 mins | Cook: 20 mins
  • 1

    Pre-heat oven to 400°F (200°C).

  • 2

    In a large bowl, toss together zucchini, onion, garlic, basil and 2 tbsp (30 mL) of the olive oil; spread out onto a rimmed baking sheet. Roast for 10 minutes or until tender-crisp. Set aside.

  • 3

    Meanwhile, prepare bechamel sauce mix according to package directions using skim milk. Remove from heat.

  • 4

    Roll pizza dough to roughly a 16–inch (40 cm) circle. Place on an oiled pizza pan. Brush pizza dough with the remaining olive oil. Spread 1 cup (250 mL) of the béchamel sauce over the pizza dough leaving a 1-inch (2.5 cm) border. Top with roasted vegetables, then sprinkle with mozzarella and Parmesan cheeses. Bake for 25 minutes or until dough is cooked crisp and cheese is golden.

  • 5

    Slice and serve with remaining béchamel sauce for dipping!

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Last updated: January 5th, 2022

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