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Name: Roast Vegetable Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: ; slices; 2 Tomatoes; ; slices; 1 tb Sundried tomato paste; 75 g Pecorino romano cheese;; 1 Carrot; cut into large; ; into rings; ; inch) pieces; 1 Stick celery; cut into 2cm; ; slices; 2 Green chilli; deseeded and; 4 Garlic; 1 220 gram Lon Life pizza base; 1 Red onion; cut into 4; 1 Parsnip; cut into large; 1 Courgette; cut into large

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INGREDIENTS

; slices
2 Tomatoes
; slices
1 tb Sundried tomato paste
75 g Pecorino romano cheese;
1 Carrot; cut into large
; into rings
; inch) pieces
1 Stick celery; cut into 2cm
; slices
2 Green chilli; deseeded and
4 Garlic
1 220 gram Lon Life pizza base
1 Red onion; cut into 4
1 Parsnip; cut into large
1 Courgette; cut into large

Servings

INSTRUCTIONS

Preheat the oven to 220 C, 425 F, Gas Mark 7. Roast the vegetables in the oven for 1 hour. Spread the pizza base with the sundried tomato paste. Sprinkle the cheese over the pizza base. Remove the skin from the tomato and garlic and arrange with the roasted vegetables on top of the pizza. Return to the oven for approximately 10 minutes until the cheese melts. NOTES : An unusual and flavoursome pizza.

NOTES

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 4 servings

Calories: 16
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.6mg		0 %
Potassium 157.8mg		4 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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