Roasted Vegetable Béchamel Pizza

Temps & Portions
4 servings
30 minutes temps de préparation =
10 minutes préparation +
20 minutes cuisson
Ingrédients
  • 2 zucchini, sliced
    Zucchini Squash 1EA
    $1.68 • Chq
  • 1 large red onion, sliced
    Red Onions 1EA
    $3.57 • Chq
  • 1 red bell pepper, seeded and chopped
    Peppers Bell Green Large 1EA
    $1.26 • Chq
  • 1 clove garlic, finely chopped
    Garlic (3PK)
    $2.69 • Chq
  • 1 tsp. dried basil
    Club House Spice Basil Leaves Family Size 37G
    $5.39 • Chq
  • 3 Tbsp. olive oil
    Apetina Feta Black Olive Oil Herb 100G
    $3.49 • Chq
  • 1 package Knorr® Bechamel Classic Sauce Mix
  • 2 cups skim milk
    Natrel Fine Filtered Skim Milk 4L
    $5.39 • Chq
  • 1 ball prepared pizza dough*
    Pillers Pizza Toppings Turkey Pepperoni 175G
    $5.99 • Chq
  • 1/2 cup shredded mozzarella cheese
    Silani Cheese Mozzarella Slices 100G
    $3.49 • Chq
  • 2 Tbsp. grated Parmesan cheese
    TreStelle Parmesan Cheese Grated 125G
    $6.99 • Chq
Instructions
  • 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!