Capicola & Roasted Veggie Pizza boasts bold flavors from the roasted veggies and spicy ham. Paired with delicous cheese and crispy pizza crust this is one recipe your family will love.
Somehow we missed #MeatlessMonday this week. I think … honestly I can’t remember why. I’m sure it was a work related issue. It usually is when we deviate from the scheduled meal plan. Yes. There’s two of us and we still have a meal plan. It makes for easy and healthier eating MOST of the time.
I know. You’re saying, “But Christie, this isn’t #meatfree!” I know. It’s S’s pizza for dinner that night. He’d had a long day and I knew just veggies weren’t going to curb his hunger. That’s when I decided to make this Capicola & Roasted Veggie Pizza. And I’m really glad I did. The leftovers for lunch were SCRUMPTIOUS!!
You can see the veggies under the provolone and the capicola. See how thin that capicola is? It’s just going to crisp right up and get even tastier in the oven. Not only did I layer reduced fat provolone on top of fat free mozzarella cheese, I sprinkled a little bit more fat free mozzarella on top. I know the capicola was going to be high in fat, so I wanted to keep the rest of the pizza in check as far as fat intake goes.
S has high cholesterol issues and I’m trying to keep our food low in fats to keep him around a bit longer. I kind of love the guy so I want keep him around as long as possible. Yeah, I know. I’m a sucker. LOL
See what I mean about the crispy part? I know you want to just grab that piece and nosh on it right now. I DO! It was just as delicious as it looks. The crust was a premade thin shell in the pizza/pasta aisle of my grocery. I really love thin THIN crust pizzas. If I could have pizza on a cracker crust, I would. Don’t get me wrong, I like a good tender crumb in my pizza crusts, too, but sometimes, I really do want pizza on like a saltines crust. You know, something REALLY crispy!
Yeah, I need to work on my cutting skills. We just don’t make pizza all that often for me to get the practice. Maybe I should remedy that. Pizza is pretty easy to throw together and there’s so many flavor combinations. I don’t know why we don’t make more pizza instead of ordering it. Hmm…
Especially when it looks and tastes like this one did. Granted it didn’t have all that creaminess that you get from ordering in pizza, but you also didn’t get all that fat and calories that are involved in that OTHER pizza. And since we’re trying to eat healthier and not as much fat, I think it would be best for us to try to make more pizza. Now where was that video series about pizza crust at home? That’s where I fail.
But I most certainly didn’t fail in this recipe. It is truly delicious and with a little prep work (roasting the veggies a day or two before pizza day) it is an easy and quick meal to throw together. And, the recipe makes enough vegetables for two pizzas, which, conveniently, the shells come two to a package. So, you can easily feed your hungry family of four on this pizza.
- 2 cups halved cherry tomatoes
- 2 cups thinly sliced red onion
- 2 cups halved baby eggplant
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 4 ounces capicola, thinly sliced
- 4 ounces reduced fat provolone cheese
- 1 thin crust pizza shell
- 1/2 cup pizza sauce
- 1 1/2 cups part-skim mozzarella cheese
- Preheat oven to 400.
- Place the vegetables on two baking sheets covered with aluminum foil coated with cooking spray.
- Sprinkle with salt, pepper and seasonings to taste (I used my Tuscan seasoning blend) and bake at 400 for 15 to 20 minutes or until the vegetables are crisp tender.
- Increase temperature to 450 F.
- Spread the pizza sauce on the thin crust pizza shell (Boboli or other similar pre-made pizza crust). Top with 1/2 cup Mozzarella cheese.
- Spread half the roasted vegetables on top the cheese, top with the capicola, then spread with the remaining vegetables and Mozzarella cheese.
- Top with the Provolone cheese and bake at 450 for 10 to 15 minutes or until the cheese is bubbly and begins to brown.
Cool slightly before slicing and serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 317Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 39mgSodium 879mgCarbohydrates 29gFiber 5gSugar 10gProtein 24g