This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.
I am a pretty excitable person. If you don’t know me personally, let me paint you a picture. I’m the girl that cranks the radio all the way up when Justin Timberlake is on. The mom that WILL dance in public regardless of my red-faced children. The football fan that stands up on first down. The woman-child that literally jumps up and down when Goonies is coming on. (Yes, I’ve seen it only 643 times. It still makes me happy.)
The yumminess of this Roasted Vegetable Alfredo Pizza had me fist-pumping in my kitchen saying “YES!” Seriously, no joke.
THIS recipe is one of my new favorite meals. I know, I know, I’m a food blogger, so I have to say this, right? Wrong. I don’t have to say this. I want to say this. I want you to try this easy pizza recipe because it will bring you joy. It will have you fist pumping in your kitchen.
Caramelized onions and fresh broccoli, creamy RAGÚ® Cheese Creations Classic Alfredo Pasta Sauce and loads of mozzarella cheese…this pizza makes my heart melt. You won’t believe how easy it is to make; even the crust is homemade.
Roasted Vegetable Alfredo Pizza
Mama has officially found a new kitchen helper. Don’t get me wrong, I have always (always, since I was a child) used RAGÚ Pasta Sauce. I mean, who hasn’t indulged in a bowl or two of spaghetti and pasta sauce. I use it in casseroles and for topping my favorite chicken parm.
So when I was offered the chance to work with the RAGÚ to create a unique recipe, I was all over it.
I am now in a relationship with RAGÚ Cheese Creations Classic Alfredo Pasta Sauce. You can find this product in the new family size in the pasta aisle at your local Publix.
But before we get to the easy and cheesy, you’ve gotta get the how-to on making this 15 Minute Pizza Crust. If you are pressed for time, use a store-bought crust. However, you have time to make this crust while the vegetables are roasting. Yay!
Get the complete step-by-step instructions for the pizza crust at the bottom of this post.
Instead of using a red pizza sauce for this pizza recipe, we wanted a creamy and cheesy Alfredo flavor. RAGÚ Classic Alfredo is made with real cheese and fresh cream. The sauce is packed with Romano and Parmesan cheeses for the flavor you would expect from a homemade Alfredo. (With none of the work.)
For the vegetable topping, we used three colorful toppings: fresh broccoli, red onions, and sliced ripe tomatoes. To get the savory roasted flavor, we simply tossed our broccoli and onions in olive oil and popped them in the oven. The fresh vegetables toast to perfection in the same amount of time it takes to prepare the crust.
We did not roast the tomatoes, but you can certainly do so. (The tomatoes we picked were small slicing tomatoes, and we wanted to capture that bright-sweet fresh flavor.)
Look at this. Just look at it. If you are a lover of food and this doesn’t make you as excited as it does me, then we need to talk. The color and the golden, melted cheese with those veggies.
Wait until you bite into this. The bursting tomato, almost sweet tasting vegetables with the creamy and cheesy sauce. I will be making this Roasted Vegetable Alfredo Pizza again soon.
Think outside the pasta box! Here are some more creative recipe thought starters using RAGÚ Classic Alfredo Pasta Sauce:
- Alfredo Chicken Parmesan with Buttered Zoodles
- Cheesy Rice and Broccoli Casserole (The thought of this makes me hungry)
- Fast French Bread Dinner topped with Creamy Alfredo, Artichokes and fresh Spinach
You can also visit RAGÚ’s recipe page for more inspiration. Be sure to search for my favorite, the Spicy Veggie Quesadillas.
NOW through Wednesday, October 11th, shop the RAGÚ BOGO event at Publix! That is a deal we are definitely taking advantage of.
Buy This Cook That
- 3/4 cup RAGÚ Cheese Creations Classic Alfredo Sauce, 21.5 oz jar (more to taste)
- 1 cup fresh broccoli florets, chopped
- 1 medium tomato, sliced
- 1/2 cup finely sliced red onion
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- 2 TB olive oil, divided
- For the Pizza Crust
- 2 cups AP flour
- 1 TB fast acting yeast
- 1 TB sugar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2/3 cup warm water (plus additional 1 - 2 TB if needed)
Preheat oven to 375 degrees. Brush a baking sheet lightly with a little of the olive oil. Spread the broccoli and onions in a single layer on the baking sheet. Drizzle with 1 TB of olive oil, and toss with your hands to coat.
Roast the vegetables in the oven for about 15 minutes while preparing the pizza dough.
For the crust, in a large bowl stir together half of the flour with all other dry ingredients. Stir in the water and combine well. Gradually work in the remaining flour. Add additional 1 - 2 tablespoons of water as needed.
Gather the dough into a ball and place in a greased bowl. Cover with a damp, warm towel. Let rest and rise for 15 minutes.
Remove the vegetables from the oven, transfer them to another container. On the same baking sheet, press the risen dough onto the pan. Spread it out to desired thickness.
Evenly spread the Alfredo sauce on top of the dough. Sprinkle with half of the mozzarella and arrange the roasted vegetables and tomatoes. Top with the remaining mozzarella and Parmesan cheese.
Bake for 20 minutes on center oven rack or until the bottom of the crust is golden and the cheese is melted through.