Roasted Vegetable Pizza
|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|
|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)|
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.