ROASTED VEGETABLE PIZZA
Homemade pizza boasts roasted veggies, creamy goat cheese and organic fire roasted tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
- Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
- On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
- Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 7 g, TransFat 0 g
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