Frank's RedHot Original Roasted Vegetable Pizza | McCormick For Chefs®

Made with tomato sauce swirled with Frank’s RedHot® Original Cayenne Pepper Sauce and loaded with fresh oven roasted vegetables.

Ingredients

Roasted Vegetables | Serves 1 pizza
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
1/4 cup Grill Mates ® Vegetable Seasoning
3 cups Cauliflower, 3/4" florets
3 cups Broccoli, 3/4" florets
2 cups Mushrooms, quartered
2 cups Yellow Bell Peppers, 1/2" dice
2 cups Eggplant, peeled, 1/2" dice
2 cups Grape Tomatoes, halved
Pizza | Serves 1 pizza
4 each Pizza Crust, 12", par-baked
1 1/2 cups Tomato Sauce
1/2 cup Franks ® Original Cayenne Pepper Sauce
6 cups Mozzarella Cheese, shredded
6 cups Roasted Vegetables
3/4 cup Red Onion, julienne
3/4 cup Pepperoncini, sliecd
4 tsps Italian Parsley, chopped

Procedure

Roasted Vegetables

Set oven to 500˚F. In a bowl mix together balsamic vinegar, oil and vegetable seasoning until evenly distributed.
Add vegetables and toss until well coated. Lay out in a single layer on a parchment lined sheet tray and roast until lightly charred. Chill and hold refrigerated for service.

Service

Set oven to 400˚F. For each serving swirl crust with 3 ounces tomato sauce and 1 ounce Frank's RedHot® Original Cayenne Pepper Sauce leaving a 1/2“ border along the edges.
Cover with 1 1/2 cups cheese, top with 1 1/2 cups roasted vegetables, 3 tablespoons red onion, and 3 tablespoons pepperoncini.
Bake until cheese is melted and crust is crisp.
Cut into wedges and garnish with 1 teaspoon chopped parsley.

CHEF’s TIP!

Menu local vegetables and vary the selection seasonally.

Recipe type: Pizza and Flatbread

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