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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 35 |
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Refrigerated pizza crust gives this recipe a hard start, but feel free to substitute your own homemade crust. The veggies are so tasty you won't miss the sauce or the meat.Sally Sierak, Shoreline, Washington Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
4 tablespoons olive oil, divided |
2 large tomatoes, thinly sliced |
1 tablespoon italian seasoning |
2 medium red onions, cut into thin wedges |
2 medium sweet red peppers, cut into 1/4-inch strips |
1 large portobello mushroom, cut into 1/8-inch strips |
2 cups (8 ounces) shredded parmesan cheese |
Directions:
1. Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes.
2. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
3. In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
4. Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
5. Bake at 425° for 12-15 minutes or until golden brown. Yield: 35 servings.
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