Ingredients Jump to Instructions ↓

  1. 1 tube (13.8 ounces) refrigerated pizza crust 4 tablespoons olive oil, divided 2 large tomatoes, thinly sliced 1 tablespoon Italian seasoning 2 medium red onions, cut into thin wedges 2 medium sweet red peppers, cut into 1/4-inch strips 1 large portobello mushroom, cut into 1/8-inch strips 2 cups (8 ounces) shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside. In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes. Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese. Bake at 425° for 12-15 minutes or until golden brown. Yield: 35 servings.


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