Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


“Everyone is guilty at one time or another of throwing out questions that beg to be ignored, but mothers seem to have a market on the supply. "Do you want a spanking or do you want to go to bed?" "Don't you want to save some of the pizza for your brother?" "Wasn't there any change?"
-Erma Bombeck, Mother

The refrigerator light goes on...

This pizza is fantastic. It's just that simple. Roasted veggies, cheese, yummy pizza crust.


Roasted Vegetable Pizza

Servings: 4 | Serving size: 1 individual pizza

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe also requires making Whole Wheat Pizza Dough

This recipe does not make very good leftovers.

4 medium Italian eggplant
1 large leek
1 tsp olive oil
2 whole bulbs garlic (trimmed and each clove peeled)
2 red bell peppers
1 lb shiitaki mushrooms
4 Tbsp balsamic vinegar
2 ounces Parmigiano-Reggiano (grated)
2 ounces semi-soft goat cheese

Trim the ends of the eggplant and quarter lengthwise.

Wash the leek greens and slice lengthwise into 1/4 inch wide strips.

Heat oven to 375° F and place oil the bottom (near one end) of a medium roasting pan. Place the garlic cloves on top of the oil and the whole pepper at the other end and put the roasting pan in the oven.

Roast for ten minutes, turning both the garlic and the pepper once.

Place the eggplant, leeks and mushrooms on top of the garlic and cover with the balsamic vinegar. Turn the pepper. Return the pan to the oven.

Roast for about 30 minutes. Toss the vegetables about every 5 minutes.

When the eggplant is slightly soft, remove the pan from the oven.

Place the pepper in a brown paper bag for 10 minutes while the vegetables cool. Remove the pepper from the bag and the peel will come off easily. Seed the pepper and then slice into julienne strips. Add to the roasted vegetables and toss.

Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F.

Roll out whole wheat pizza dough into four nine inch rounds and divide the roasted vegetables evenly on top of each individual pizza. Cover with the grated cheese and then crumble the goat cheese over the top.

Cook on the preheated pizza stone for approximately 10 to 15 minutes.

Nutrition Facts

Serving size: 1 individual pizza

Servings: 4

Amount Per Serving

Calories 571 Calories from Fat 90
% Daily Value
Total Fat 9g 16%
    Saturated Fat 4g 21%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 17mg 5%
Sodium 613mg 24%
Total Carbohydrates 101g 31%
    Dietary Fiber 16g 57%
    Sugars 19g
Protein 26g
Vitamin A 90% Vitamin C 215%
Calcium 40% Iron 39%
Vitamin K 63 mcg Potassium 1523 mg
Magnesium 168 mg