Roasted Vegetable Béchamel Pizza
Time & Servings
4 servings
30 minutes ready time =
10 minutes preparation +
20 minutes cooking
Ingredients
-
2 (0 ) zucchini, sliced
Zucchini Baby Green Squash 1 vegetable (approx. 100 g)$2.49 • Ea -
1 (0 ) large red onion, sliced
Litehouse Red Onion Freeze Dried Herbs 17.5 g$6.77 • Ea -
1 (0 ) red bell pepper, seeded and chopped
Espuna Paprika Spanish Pinchitos 80 g$6.20 • Ea -
1 clove (0 ) garlic, finely chopped
Garlic Dijon Boneless Chicken Breasts 2 breasts (approx. 400 g)$9.96 • Ea -
1 tsp. (5 mL) dried basil
Les Aliments G. Dion Foods Basil 26 g$2.47 • Ea -
3 Tbsp. (45 mL) olive oil
D‘Italiano Olive oil Soft rolls 568 g$3.72 • Ea -
1 package Knorr® Bechamel Classic Sauce Mix
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2 cups skim milk
Lactantia PurFiltre Skim Milk 1.5 L$5.07 • Ea -
1 ball prepared pizza dough*
Riviera Shredded Pizza Mozzarella Cheese 360 g$10.16 • Ea -
1/2 cup shredded mozzarella cheese
Saputo Grated Mozzarella Cheese 200 g$6.09 • Ea -
2 Tbsp. grated Parmesan cheese
Parmesan Reggianno Rape 1 container (approx. 120 g)$7.18 • 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!