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PIZZA - Roasted Vegetable Pizza
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| Roasted Vegetable Pizza Bon Appétit | March 2002 (3.5 forks) Yield: Makes 2 to 4 servings | |
| 1 10-ounce | tube refrigerated pizza dough |
| 4 tablespoons | garlic-flavored olive oil or regular olive oil |
| 8 | cherry tomatoes, halved |
| 1 | red bell pepper, sliced |
| 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups) | |
| 1 small | red onion, thinly sliced,, (about 2 cups) |
| 1 8-ounce package | shredded 3, or 4-cheese pizza blend |
| 3 tablespoons | chopped fresh basil |
Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.
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