Tonight's dinner was a Roasted Vegetable Pizza. Some chopped red onion, coarsely chopped zucchini and grape tomatoes were tossed with olive oil, salt and pepper and popped into a 500 degree oven for about 20 minutes until the veggies were tender and lightly browned. Some chopped fresh basil was stirred in to the roasted veggies.
In a 500 degree oven, a Boboli pizza crust went in to heat briefly. The warmed crust was then spread with pesto, topped with the roasted veggies, and topped with shredded mozzarella and a little grated fresh Parmesan. The topped pizza went back in for 7 minutes or until the cheese melted.
We loved the toppings on this pizza but the Boboli crust was a little disappointing. This would have been perfect with a homemade pizza crust. We are looking forward to trying this one again with a better crust.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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