| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Sami |
Vegetables |
6 |
servings |
INGREDIENTS
| 1 |
cn |
Pizza Dough |
|
|
Vegetable Cooking Spray |
| 1 |
tb |
Fresh Thyme Leaves |
| 2 |
tb |
Balsamic Vinegar |
| 1 |
ts |
Olive Oil |
| 1/4 |
ts |
Salt |
| 4 |
sm |
Red Potatoes; Cut Into 8 Wedges |
| 4 |
|
Garlic Cloves; Thinly Sliced |
| 1 |
sm |
Yellow Squash; Sliced 1/4" Thick |
| 1 |
sm |
Red Bell Pepper; Cut Into 2" Pieces |
| 1 |
sm |
Sweet Onions; Cut Into 12 Wedges |
| 1 1/4 |
c |
Provolone Cheese; Shredded |
INSTRUCTIONS
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. Increase oven temperature to 500°.
Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss
well. Place vegetable mixture in a 13X9 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.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Feb 15,
1999, converted by MM_Buster v2.0l.
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