Roasted-Vegetable Pizza

Roasting the vegetables adds a robust flavor.

Yield: 6 servings (serving size: 1 slice)

Ingredients

• 1  (10-ounce) can refrigerated pizza crust dough
• Vegetable cooking spray
• 1  tablespoon  fresh or 1 teaspoon dried thyme leaves
• 2  tablespoons  balsamic vinegar
• 1  teaspoon  olive oil
• 1/4  teaspoon  salt
• 4  small red potatoes, each cut into 8 wedges
• 4  garlic cloves, thinly sliced
• 1  small yellow squash, cut into 1/4-inch slices
• 1  small red bell pepper, cut into 2-inch pieces
• 1  small sweet onion, cut into 12 wedges
• 1 1/4  cups  (5 ounces) shredded sharp provolone cheese

Preparation

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 (thyme through onion) 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.

Nutritional Information

Calories:

293 (27% from fat)

Fat:

8.8g (sat 4.2g,mono 2.3g,poly 0.4g)

Protein:

10g

Carbohydrate:

40.2g

Fiber:

2.8g

Cholesterol:

16mg

Iron:

2mg

Sodium:

539mg

Calcium:

208mg