2 cups (500 mL) small broccoli florets
2 cups (500 mL) small cauliflower florets
1 cup (250 mL) sliced red bell pepper
1 cup (250 mL) sliced yellow bell pepper
2 cloves garlic, finely chopped
2 tbsp (25 mL) oil
1/4 tsp (1 mL) rosemary, crumbled
1/4 tsp (1 mL) freshly ground pepper
1 baked pizza shell
3/4 cup (175 mL) Alfredo sauce
2 cups (500 mL) shredded mozzarella cheese
1/4 cup (50 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) thinly sliced green onion

Grease a rimmed baking sheet or line with nonstick foil. To prepare roasted vegetables, thoroughly combine first 8 ingredients (broccoli through pepper). Place vegetable mixture in a single layer in prepared pan. Bake, uncovered, at 425ºF (220ºC), stirring occasionally, for 25 minutes or until vegetables are tender and lightly browned. Remove pan from oven. Increase temperature to 450ºF (230ºC). Place pizza shell on an ungreased pizza pan or cookie sheet. Spread Alfredo sauce evenly on pizza shell. Top with roasted vegetables, mozzarella cheese and Parmesan cheese. Bake for 12 - 15 minutes or until cheese is melted. Sprinkle with green onion. Slice and serve. Serves 4.

Cook's Note: The ATCO Blue Flame Kitchen used commercial Alfredo sauce in this recipe. It is available where fresh pasta is sold. Alfredo sauce can also be purchased bottled in a jar. It is also available packaged as a dry mix that must be reconstituted.
Last updated on November 21, 2017