Roasted Vegetable Pizza

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 medium-size eggplant, peeled and cut into 1/4-inch-thick slices

1 medium onion, cut into 1/4-inch-thick slices

1 medium-size green pepper, seeded and cut into 1/4-inch-thick slices

2 small yellow squash, cut into 1/4-inch-thick slices

vegetable cooking spray

1/2 recipe cornmeal pizza crust dough

3/4 cup evaporated skimmed milk

1 tablespoon plus 1 teaspoon cornstarch

3/4 cup grated asiago cheese

2 tablespoons dry white wine

1/4 teaspoon pepper

1/8 teaspoon salt

dash of garlic powder

3 plum tomatoes, cut into 1/4-inch-thick slices

3 tablespoons freshly grated parmesan cheese

1/4 cup shredded fresh basil

Directions:

1. Arrange first 4 ingredients on a baking sheet coated with cooking spray; coat vegetables with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes. Turn vegetables; coat with cooking spray. Broil 3 additional minutes or until vegetables are tender. Set aside.
2. Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.
3. Combine milk and cornstarch in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat; stir in Asiago cheese and next 4 ingredients. Spread cheese mixture over crust, leaving a 1/2-inch border; arrange roasted vegetables and tomato over cheese mixture. Sprinkle with Parmesan cheese and basil. Bake at 425° on bottom rack of oven for 15 to 18 minutes or until crust is lightly browned. Let stand 10 minutes before serving.

By RecipeOfHealth.com