Roasted Vegetable Pizza

 

1

cup sliced fresh mushrooms

1

medium yellow or red bell pepper, cut into 1-inch pieces

1

medium onion, cut into thin wedges

3

tablespoons olive oil

3/4

teaspoon coarse (kosher or sea) salt

2

cups Gold Medal® all-purpose flour

1

tablespoon sugar

1 1/4

teaspoons regular active dry yeast

3/4

cup warm water

2

tablespoons chopped fresh basil

2

cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, drained

1

package (4 oz) crumbled goat cheese

• 1 Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
• 2 Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
• 3 On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
• 4 Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
• 5 Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.