Roasted Vegetable Pizza

By dashy_65

Ingredients

• 1 (10 oz) can refrigerated pizza crust dough
• 1 t. dried thyme leaves
• 2 T. balsamic vinegar
• 1 t. olive oil
• 1/4 t. salt
• 4 small red potatoes, each cut ino 8 wedges
• 4 garlic cloves, thinly sliced
• 1 small yellow squash, cut into 1/4" slices
• 1 small red bell pepper, cut into 2" pieces
• 1 small sweet onion, cut into 12 wedges
• 1 1/4 C. (5 oz) shredded sharp provolone cheese

Preparation

Step 1

Unroll dough onto a large baking sheet sprayed with Pam; fold under edges to form an 11" circle. Bake 425* for 7 minutes; set aside.

Preheat oven to 500*.

Combine thyme and next 8 ingds. (thyme through onion) in a bowl; toss well. Place vegetable mixture in 13X9 baking dish. Bake for 15 mins, stirring halfway through cooking time.

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

293 cal, 10g.protein, 8.8g fat, 40.2g carb, 2.8g fiber, 539mg sodium