|Bell pepper||1 Medium, cut lengthwise into eights|
|Yellow summer squash||1 Medium, cut into 1/4 inch slices|
|Eggplant||1⁄2 Small, cut into 1/4 inch slices|
|Mushroom||8 Ounce, cut in half|
|Roasted garlic flavored oil/Regular vegetable oil||2 Tablespoon|
|Ready to serve thin pizza crust||10 Ounce|
|Shredded provolone cheese||4 Ounce|
|Basil leaves||1 Tablespoon|
1. Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2. Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
3. Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
4. Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.