VEGETABLE PIZZA

~ Woman's Day magazine - 11/1/03

2 1/4 c. broccoli florets
2 c. cauliflower florets
1 yellow bell pepper, cut in 8 strips
1 1/3 c. (4 oz.) mushrooms, cut in half
2 T. olive oil
1/2 t. salt
1/4 t. pepper
10 oz. thin-crust, fully baked pizza crust - homemade or store-bought
3/4 c. bottled Alfredo sauce
2 c. shredded pizza cheese blend (mozzarella, parmesan, and Romano)
3 T. sliced scallions

Preheat oven to 425 degrees. Put veggies, oil, salt, and pepper in a roasting pan or in two rimmed baking sheets. Toss to mix and coat. Spread in single layer and roast, stirring once, 25 minutes or until veggies are lightly browned and tender. Remove from oven.

Increase oven temperature to 450 degrees. Spread pizza crust with Alfredo sauce, leaving a 1-inch rim. Sprinkle with 1 cup of cheese. Top with roasted veggies. Sprinkle with remaining cup of cheese and scallions. Bake 10-15 minutes or until toppings are hot and cheese is melted.

Notes: The mushrooms and bell peppers can be cut however you like. I like them smaller for easier eating, along with small broccoli and cauliflower florets, which means we only roast our veggies for about 15 minutes. I’ve made this on a plain, uncooked homemade crust and with a little Italian seasoning mixed in the dough, both of which are good, and I skip the pre-made cheese blend in favor of mozzarella and parmesan we have on hand.