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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

391 calories; calories from fat 21%; fat 9.3g; saturated fat 4.7g; mono fat 2.7g; poly fat 0.9g; protein 21.1g; carbohydrates 57.4g; fiber 0g; cholesterol 20mg; iron 0mg; sodium 716mg; calcium 0mg.
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