Roasted Vegetable Pizza

Name: Roasted Vegetable Pizza
Yield: 2 to 4 Servings
Ingredients: 1 10-ounce tube refrigerated pizza dough; 4 tablespoons garlic-flavored olive oil or regular olive oil; 8 cherry tomatoes, halved; 1 red bell pepper, sliced; 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups); 1 small red onion, thinly sliced (about 2 cups); 1 8-ounce package shredded 3- or 4-cheese pizza blend; 3 tablespoons chopped fresh basil

By Melanie Barnard and Brooke Dojny

February 28, 2002

Recipe notes