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Roasted Vegetable Pizza

Healthycooking's picture
Ingredients
  Refrigerated pizza crust dough 1 Can (10 oz)
  Vegetable cooking spray 1 Tablespoon
  Fresh thyme leaves/1 teaspoon dried thyme leaves 1 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Olive oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Round red potatoes 4 Small, cut into 8 wedges
  Garlic 4 Clove (20 gm), thinly sliced
  Yellow squash 1 Small, cut into 1/4 inch thick slices
  Red bell pepper 1 Small, cut into 2-inch-thick pieces
  Sweet onion 1 Small, cut into 12 wedges
  Shredded sharp provolone cheese 5 Ounce (1 1/4 Cups)
Directions

Preheat oven to 425°.
Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle.
Bake at 425° for 7 minutes; set aside.
Preheat oven to 500°.
Combine thyme and next 8 ingredients in a bowl; toss well.
Place vegetable mixture in a 13 x 9-inch baking dish.
Bake at 500° for 15 minutes, stirring halfway through cooking time.
Reduce oven temperature to 425°.
Sprinkle half of cheese over prepared pizza crust.
Arrange roasted vegetables over cheese, and top with remaining half of cheese.
Bake at 425° for 12 minutes or until crust is lightly browned.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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