2 portobello mushroom caps |
1 tablespoon chopped garlic |
1 large red bell pepper, cut into 1/2-inch strips |
1 medium zucchini, cut diagonally into 1/2-inch-thick slices |
1 red onion, cut into 1/2-inch wedges (root end intact) |
5 teaspoons extra-virgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
8 ounces refrigerated fresh pizza dough |
4 ounces shredded fontina cheese (1 cup) |
1/4 cup thinly sliced fresh basil leaves |
1/2 teaspoon crushed red pepper |