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Roasted Vegetable Béchamel Pizza

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  • 2 zucchini, sliced
  • 1 large red onion, sliced
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, finely chopped
  • 1 tsp. (5 mL) dried basil
  • 3 Tbsp. (45 mL) olive oil
  • 1 package Knorr® Bechamel Classic Sauce Mix
  • 2 cups (500 mL) skim milk
  • 1 ball prepared pizza dough*
  • 1/2 cup (125 mL) shredded mozzarella cheese
  • 2 Tbsp. (30 mL) grated Parmesan cheese

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Pre-heat oven to 400°F (200°C).
  • 2 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.
  • 3 Meanwhile, prepare Knorr® Bechamel Classic Sauce Mix according to package directions using skim milk. Remove from heat.
  • 4 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.
  • 5 Slice and serve with remaining béchamel sauce for dipping!