Roasted Vegetable Béchamel Pizza

Temps & Portions
4 servings
30 minutes temps de préparation =
10 minutes préparation +
20 minutes cuisson
Ingrédients
  • 2 (0 ) zucchini, sliced
    Zucchini 1EA
    $1.92 • Chq
  • 1 (0 ) large red onion, sliced
    Onion Red 1EA
    $2.39 • Chq
  • 1 (0 ) red bell pepper, seeded and chopped
    Pepper Bell Green 1EA
    $2.14 • Chq
  • 1 clove (0 ) garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1 tsp. (5 mL) dried basil
    Club House Basil 37G
    $7.01 • Chq
  • 3 Tbsp. (45 mL) olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 1 package Knorr® Bechamel Classic Sauce Mix
  • 2 cups skim milk
    Sealtest Milk 2% Partly Skimmed 473ML
    $2.03 • Chq
  • 1 ball prepared pizza dough*
    Compliments Pizza Rising Crust Pepperoni 818G
    $6.69 • Chq
  • 1/2 cup shredded mozzarella cheese
    Compliments Cheese Pizza Mozzarella 450G
    $7.77 • Chq
  • 2 Tbsp. grated Parmesan cheese
    Kraft Cheese Parmesan Shaved 141G
    $7.01 • 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!