Roasted Vegetable Béchamel Pizza

Time & Servings
4 servings
30 minutes ready time =
10 minutes preparation +
20 minutes cooking
Ingredients
  • 2 (0 ) zucchini, sliced
    Extra Fancy Zucchini ~ 2LB
    $6.77 • Ea
  • 1 (0 ) large red onion, sliced
  • 1 (0 ) red bell pepper, seeded and chopped
    Peppers Long Sweet 907G
    $7.65 • Ea
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  • 1 clove (0 ) garlic, finely chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.90 • Ea
  • 1 tsp. (5 mL) dried basil
    Club House Basil Leaves 190G
    $5.41 • Ea
  • 3 Tbsp. (45 mL) olive oil
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 1 package Knorr® Bechamel Classic Sauce Mix
  • 2 cups skim milk
    Sealtest Partly Skimmed Milk 2% 4L
    $4.85 • Ea
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  • 1 ball prepared pizza dough*
    Kirkland Cheese Pizza (4PK) 1.9KG
    $18.07 • Ea
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  • 1/2 cup shredded mozzarella cheese
    Saputo Deluxe Pizza Mozzarella Cheese Shredded 1KG
    $18.07 • Ea
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  • 2 Tbsp. grated Parmesan cheese
    Kraft Parmesan Cheese Grated 680G
    $16.94 • Ea
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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!