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Roasted Vegetable Pizza

Yield 4 servings.

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

Nutrition 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

How to Make It

  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.

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