Grilled Veggie Pizza
|Veggies||1 Cup (16 tbs)|
|Red bell peppers||2 , cut into thin strips|
|Red onion||1 Small, cut into wedges|
|Zucchini||1 Medium, halved lengthwise and sliced|
|Yellow squash||1 Medium, halved lengthwise and sliced|
|Asparagus spears||16 , cut in 1 inch pieces|
|Extra virgin olive oil||1 Tablespoon|
|Frozen whole wheat bread dough/Pizza dough||3⁄4 Pound, thawed|
|Garlic salt||1⁄2 Teaspoon|
|Grated parmesan cheese/Soy alternative||2 Ounce|
|Chopped basil/Oregano||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
To make the veggies: Preheat the oven to 425°F.
Place the peppers, onion, zucchini, yellow squash, and asparagus in a 13" X 9" baking dish.
Drizzle with the oil and toss to coat.
Roast the vegetables, stirring occasionally, for 30 minutes, or until tender-crisp.
Do not turn off the oven.
To make the pizza: Coat a pizza pan or 15" X 10" baking pan with cooking spray.
Spread the dough evenly on the prepared pan into a flat crust and coat with cooking spray.
Sprinkle the dough with 1/4 teaspoon of the garlic salt.
Top with the vegetables and pepperoni.
Sprinkle with the remaining 1/4 teaspoon garlic salt and the cheese.
Bake for 15 minutes, or until cooked through and the crust is golden brown.
Remove the pizza from the pan and place on a cutting board.
Top with the basil and/or oregano and pepper.
Slice into 10 squares.