Roasted veggie pizza is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one’s always the first to go! From Cindy Elsbernd of Des Moines Iowa.

Ingredients 

8 to 10 medium fresh mushrooms, sliced

1 small onion, sliced

1/2 cup sliced green pepper

1/2 cup sliced sweet red pepper

2 teaspoons olive oil

2 garlic cloves, minced

1/4 teaspoon each oregano, thyme and dried

rosemary, crushed

PESTO SAUCE:

1/2 cup coarsely chopped fresh basil

1/4 cup olive oil

1/4 cup grated Parmesan cheese

4 garlic cloves, minced

1 prebaked Italian bread shell crust (1 pound)

1 large tomato, thinly sliced

2 cups (8 ounces) shredded part-skim

mozzarella cheese

Method 

Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil.

Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.

Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor or blender; cover and process until smooth, scraping sides often. Set aside.

Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with the tomato slices. 

Sprinkle with mozzarella cheese. Top with roasted vegetables.

Bake for 15 minutes or until cheese is melted and bubbly. Yield: 8 slices.