Roasted Vegetable Pizzas
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 1 teaspoon Italian seasoning -- dried
- ***Vegetables***
- -- slices (3/4 cup)
- ***Pizzas***
- 1/8 teaspoon pepper
- 1 small red onion -- thinly sliced (1cup)
- 2 tablespoons Parmesan cheese -- grated
- 1 tablespoon oil
- ***Vinagrette***
- -- slices (3/4 cup)
- -- pieces (1 cup)
- 2 packages prebaked Italian bread shells (4 shells)
- Vinaigrette
- 1/2 cup mozzarella cheese -- shredded (2 oz.)
- 1 tablespoon red wine vinegar
- 1 small yellow squash -- cut into 1/4″ thick
- 1 small zucchini -- cut into 1/4″ thick
- 1 small red pepper -- seeded, cut into 1″
Possible health benefits
General information, not medical advice.
-
Bell pepper
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- Directions:
- Heat oven to 450 Degree F. In a large bowl, combine all vegetables. In small bowl, combine all vinaigrette ingredients; mix well. Pour over vegetables; toss gently to coat. Place in ungreased 15x10x1″ baking pan. Bake at 450 Degree F. for 10 minutes.
- Meanwhile, place bread shells on ungreased cookie sheet. Stir vegetables; spoon onto shells. Bake at 450 Deg. F. for 4 to 6 minutes or until vegetables are tender and bread shells are hot.
- Sprinkle mozzarella and Parmesan cheese over vegetables. Bake an additional 2 to 3 minutes or until cheese is melted.
- 4 Pizzas
- 1 Pizza -- for Diabetics is 1 Protein Choice 1 Fat Choice 4 Starch 2 Fruits/Vegetables
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon