22
Roasted-Vegetable Pizza
Tired of take-out? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant,
mushrooms and more!
1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into 1/4 inch slices
1/2 small eggplant cut into 1/4 inch slices
1 package (8 ounces) whole fresh mushrooms, cut in half
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) ready-to-serve pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon chopped fresh basil leaves
1. Heat oven to 425°F. Turn Function dial to Roast. Place roasting rack on middle position
in oven. Spray jelly roll pan, 15
1/
2
x10
1/
2
x1 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. Roast on rack 20 to 25 minutes, turning vegetables once,
until vegetables are tender.
3. Remove vegetables from pan. Place pizza crust in pan. Sprinkle with 1/2 cup of the
cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
4. Roast on rack 8 to 10 minutes or until cheese is melted. Sprinkle with basil. 8 servings.
Reprinted with the permission of General Mills, Inc.
