Pizza

9-Cheese Roasted Veggie Pizza

Prep Time: 15 Min  |  Cook Time: 20 Min  |  Servings: 4  |  Calories: 820
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9-Cheese Roasted Veggie Pizza
Prep Time
15 Min
Cook Time
20 Min
Servings
4
Calories
820

Ingredients
  • 1 Tbsp. orange zest
  • 1 Tbsp. white wine vinegar
  • 2 Tbsp. avocado oil, divided
  • 5 ea. large brussel sprouts, separated into leaves
  • 4 oz. reduced fat cream cheese, softened
  • 1 cup Sargento® Shredded Mozzarella - Traditional Cut
  • 1 cup Sargento® Shredded 6 Cheese Italian
  • 1 Tbsp. fresh basil, chopped
  • 14 oz. whole wheat or regular pizza dough, pressed into a 14" pizza pan
  • 3/4 cup butternut squash, cubed
  • ½ cup red onion, cut into strips
  • 1/2 cup sliced shiitake mushrooms
  • ½ cup Sargento® Shredded Sharp Cheddar Cheese - Fine Cut
  • ¼ cup smoked almonds, chopped
  • salt & pepper, to taste
Directions
  1. Preheat oven to 400 degrees F.
  2. In a medium size bowl, whisk together orange zest, white wine vinegar, and 1 tablespoon of avocado oil. Season with salt and pepper to taste. Add brussel sprout leaves and toss to coat. Set aside.
  3. For cheese topping: In a medium size bowl, combine cream cheese and next 3 ingredients. Stir to combine. Spread mixture over pizza dough, to within a 1/2” of the edge.
  4. Sprinkle squash, mushrooms and onions over cheese mixture. Bake for 15 minutes. Remove pizza from oven.
  5. Spoon dressed brussel sprout leaves over pizza and bake an additional 5 minutes. Remove from oven, sprinkle with remaining shredded cheddar cheese, smoked almonds and salt and pepper to taste. Cut into squares and serve.

Serving Size 4

Calories 820

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 44.00g 68%
Sat. Fat 19.00g 95%
Mono Unsat. Fat 15.00g
Poly Unsat. Fat 3.00g
Cholesterol 90mg 30%
Sodium 1600mg 67%
Amount/Serving%DV*
Total Carbohydrate 72g 24%
Dietary Fiber 7g 28%
Sugars 13g
Protein 40g
Amount/Serving%DV*
Vitamin A 447RE
Vitamin C 67mg 110%
Calcium 817mg 80%
Iron 5mg 25%