Roasted-Vegetable Pizza

 

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 mushroom, cut in half

2

tablespoons roasted garlic-flavored or regular vegetable oil

1/2

teaspoon salt

1/4

teaspoon pepper

1

package (10 ounces) ready-to-serve thin pizza crust

1

cup shredded provolone cheese (4 ounces)

1

tablespoon fresh basil leaves

• 1 Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 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. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
• 3 Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
• 4 Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.