Roasted Vegetable Béchamel Pizza

Roasted Vegetable Béchamel Pizza

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  • Recipe serves:4
  • Prep Time10 min
  • Cook Time20 min


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


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