Roasted Vegetable Pizza

Recipe from

Nutritional Information

Calories 391
Caloriesfromfat 21 %
Fat 9.3 g
Satfat 4.7 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 21.1 g
Carbohydrate 57.4 g
Fiber 0.0 g
Cholesterol 20 mg
Iron 0.0 mg
Sodium 716 mg
Calcium 0.0 mg

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

Preparation

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.

Pat dough into a 12-inch pizza pan coated with cooking spray. Bake at 425° on bottom rack of oven for 5 minutes.

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.

Note:

Oxmoor House Cooking Light Collection

January 1996