Roasted Vegetable Béchamel Pizza
Time & Servings
4 servings
30 minutes ready time =
10 minutes preparation +
20 minutes cooking
Ingredients
-
2 (0 ) zucchini, sliced
Squash Zucchini 1EA$1.66 • Ea -
1 (0 ) large red onion, sliced
Onion Red 1EA$2.34 • Ea -
1 (0 ) red bell pepper, seeded and chopped
Bell Pepper Red 1EA$3.27 • Ea -
1 clove (0 ) garlic, finely chopped
Garlic (3PK)$5.40 • Ea -
1 tsp. (5 mL) dried basil
Club House Spice Basil Leaves Family Size 37G$8.76 • Ea -
3 Tbsp. (45 mL) olive oil
Ferma Oil Olive Virgin 500ML$10.79 • Ea -
1 package Knorr® Bechamel Classic Sauce Mix
-
2 cups skim milk
Natrel Milk Skim Lactose Free 4L$14.85 • Ea -
1 ball prepared pizza dough*
Fleischmann‘s Pizza Yeast Strip 24G$6.06 • Ea -
1/2 cup shredded mozzarella cheese
Compliments Cheese Shredded Cheddar & Part Skim Mozzarella 180G$7.68 • Ea -
2 Tbsp. grated Parmesan cheese
Kraft Grated Parmesan Cheese, 250g$11.19 • Ea
Directions
- Pre-heat oven to 400°F (200°C).
- In a large bowl, toss together zucchini, onion, garlic, basil and 2 tbsp (30 mL) of the olive oil; spread out onto a rimmed baking sheet. Roast for 10 minutes or until tender-crisp. Set aside.
- Meanwhile, prepare Knorr® Bechamel Classic Sauce Mix according to package directions using skim milk. Remove from heat.
- Roll pizza dough to roughly a 16–inch (40 cm) circle. Place on an oiled pizza pan. Brush pizza dough with the remaining olive oil. Spread 1 cup (250 mL) of the béchamel sauce over the pizza dough leaving a 1-inch (2.5 cm) border. Top with roasted vegetables, then sprinkle with mozzarella and Parmesan cheeses. Bake for 25 minutes or until dough is cooked crisp and cheese is golden.
- Slice and serve with remaining béchamel sauce for dipping!