ROASTED VEGETABLE PIZZA


1 (10 oz.) can refrigerated pizza crust dough

cooking spray

1 teaspoon dried thyme leaves

2 tablespoons balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon salt

4 small red potatoes; cut into 8 wedges

4 cloves garlic; thinly sliced

1 small yellow squash; cut into 1/4-inch slices

1 small red bell pepper; cut into 2-inch pieces

1 small sweet onion; cut into 12 wedges

1 1/4 cups sharp provolone cheese; shredded

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1. Preheat oven to 425 degrees.

2. Unroll pizza dough onto a large baking sheet coated with cooking spray;
fold under edges of dough to form an 11-inch circle. Bake for 7 minutes;
set aside.

3. Preheat oven to 500 degrees.

4. Combine thyme, vinegar, olive oil, salt, potatoes, garlic, yellow
squash, red bell pepper and sweet onions in a bowl; toss well. Place
vegetable mixture in a 13" X 9" baking dish. Bake for 15 minutes, stirring
halfway through cooking time.

5. Reduce oven temperature to 425 degrees. Sprinkle half of cheese over
prepared pizza crust. Arrange roasted vegetables over cheese and top with
remaining half of cheese. Bake for 12 minutes or until crust is lightly
browned.

Yields 6 servings (Serving size = 1 slice)

CALORIES: 293; PROTEIN: 10g; FAT: 9g; CARBS: 40g; FIBER: 3g; CHOL: 16mg;
IRON: 2mg; SODIUM: 539mg; CALC: 208mg.
