Roasted Vegetable Pizza

[Guest guest]

* Exported from MasterCook *

 

Roasted Vegetable Pizza

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can refrigerated pizza crust dough -- (10-ounce)

1 tablespoon fresh thyme leaves or 1 teaspoon dried

2 tablespoons balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon salt

4 small red potatoes -- each cut into 8

wedges (if the potatoes are large, make

smaller chunks)

4 garlic cloves -- thinly sliced

1 small yellow squash -- cut into 2-inch

pieces

1 small red bell pepper -- cut into 2-inch

pieces

1 small sweet onion -- cut into 12 wedges

1 1/4 cups shredded sharp provolone (we used plain -- (5 ounces)

provolone)

 

 

Preheat oven to 425 degrees.

 

Unroll pizza dough onto large baking sheet coated with cooking spray (we used a

baking stone); fold under edges of dough to form an 1 1-inch circle. Bake at 425

degrees for 7 minutes; set aside.

 

 

Preheat oven to 500 degrees.

 

Combine thyme leaves and next 8 ingredients (thyme through onion) in a bowl;

toss well. Place vegetable mixture in a 13-by-9-inch baking dish. Bake at 500

degrees for 15 minutes, stirring halfway through cooking time.

 

 

Reduce oven temperature to 425 degrees. Sprinkle half of cheese over prepared

pizza crust. Arrange roasted vegetables over cheese, and top with remaining half

of cheese. Bake at 425 degrees for 12 minutes or until crust is lightly browned.

 

 

 

 

 

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