Name: Roasted Vegetable Pizza
Total time: 50 min
Ingredients: 1 cup sliced fresh mushrooms; 1 medium yellow or red bell pepper (cut into 1-inch pieces); 1 medium onion (cut into thin wedges); 3 tablespoons olive oil; ¾ teaspoon coarse (kosher or sea salt); 2 cups Gold Medal all-purpose flour; 1 tablespoon sugar; 1¼ teaspoons regular active dry yeast; ¾ cup warm water; 2 tablespoons chopped fresh basil; 2 cans 14.5 oz each fire-roasted diced tomatoes, drained; 1 package 4 oz crumbled goat cheese

Heat oven to 450°F.
In ungreased 15 x 10 x 1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil.
Sprinkle with ¼ teaspoon of the salt; toss to mix.
Spread evenly in pan.
Bake 12 to 16 minutes, stirring once, until vegetables are tender.
Meanwhile, in medium bowl, stir 1 cup of the flour, the sugar, yeast, remaining ½ 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 dough 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 14 x 10-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.

Roasted Vegetable Pizza

Ingredients

Instructions

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