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Roasted Vegetable Pizza




Source of Recipe


Muir Glen






Recipe Introduction


Topped with roasted vegetables and creamy goat cheese, this homemade pizza is sure to impress.







List of Ingredients



• 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 salt (kosher or sea salt)
  
• 2 cups all-purpose flour
  
• 1 1/4 teaspoons active dry yeast
  
• 1 tablespoon sugar
  
• 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
  






Instructions



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 yeast, sugar, 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. On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
   
3. Spray large cookie sheet with cooking spray. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 12 to 14 minutes or until light golden brown. Brush with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes or until vegetables are warm and cheese is softened.
   






Final Comments


Makes:6 servings

Serve-With:
This pizza goes perfectly with a simple green salad. Simply toss mixed baby greens or arugula with your favorite vinaigrette and some toasted pine nuts.