Roasted-Vegetable Pizza

Ingredients

• 1 (10-ounce) can refrigerated pizza crust dough
• Vegetable cooking spray
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 4 small red potatoes, each cut into 8 wedges
• 4 garlic cloves, thinly sliced
• 1 small yellow squash, cut into 1/4-inch slices
• 1 small red bell pepper, cut into 2-inch pieces
• 1 small sweet onion, cut into 12 wedges
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese

Preparation

1. Preheat oven to 425°.
2. Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.
3. Preheat oven to 500°.
4. Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9-inch baking dish. Bake at 500° for 15 minutes, stirring halfway through cooking time.
5. Reduce oven temperature to 425°. Sprinkle half of cheese over prepared pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425° for 12 minutes or until crust is lightly browned.