PIZZA RUSTICANA

Pizza Rusticana image

Refrigerated pizza crust gives this recipe a hard start, but feel free to substitute your own homemade crust. The veggies are so tasty you won't miss the sauce or the meat.-Sally Sierak, Shoreline, Washington

Provided by Taste of Home

Time 45m

Yield 35 servings.

Number Of Ingredients 8

Ingredients

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 shredded Parmesan cheese

Steps:

Unroll crust into a lightly greased 15x10x1-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.

Nutrition Facts : Calories 77 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges