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Roasted-Vegetable Pizza




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 1 medium bell pepper, cut lengthwise into eighths
  
• 1 medium yellow summer squash, cut into 1/4-inch slices
  
• 1/2 small eggplant (1/2 pound), cut into 1/4-inch slices
  
• 1 package (8 ounces) fresh mushrooms, cut in half
  
• 2 tablespoons roasted garlic-flavored or regular vegetable oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 package (10 ounces) thin Italian bread shell
  
• 1 cup shredded provolone cheese (4 ounces)
  
• 1 tablespoon chopped fresh basil leaves
  






Instructions



1. Heat oven to 425. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
   
2. Place bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinke with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
   
3. Place bread shell on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup of cheese.
   
4. Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.
   






Final Comments


8 servings.