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Cook'n with Betty Crocker 
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Roasted-Vegetable Pizza |
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Serves: 8 Print this RecipeThe vegetables for this recipe can easily be prepared ahead of time and refrigerated until you make the pizza. 1 medium bell pepper, cut lengthwise into eigths 1 medium zucchini, cut into 1/4-inch slices 1/2 small eggplant (1/2 pound), cut into 1/4-inch slices 1 (8-ounce) package fresh portobello mushrooms, cut into 1/2-inch pieces 1 tablespoon roasted garlic-flavored or regular vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 (10-ounce) package thin Italian bread shell or ready-to-serve refrigerated pizza crust (12 to 14 inches in diameter) 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces) Heat oven to 400°. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with nonstick cooking spray. Place bell pepper, zucchini, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake 25 to 30 minutes, turning vegetables once, until edges of vegetables are light brown. Place bread shell on ungreased cookie sheet. Top with vegetables. Sprinkle with cheese. Bake 8 to 10 minutes or until cheese is melted. 1 Serving: Calories 195 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 460mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 6g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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