Ingredients

Roasted Vegetable Pepper-Pesto Pizza



1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)

1 large garlic clove, peeled

1 cup basil leaves

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons tomato paste

1 1/2 tablespoons water

1 teaspoon sugar

1/2 tablespoon extra-virgin olive oil

1 (5.2-ounce) bottle roasted red bell peppers, drained

2 cups sliced, fresh mushrooms

1 ½ cups (1/4-inch-thick) slices zucchini

1/4 teaspoon black pepper

1 medium red onion, cut into thick slices

1 tablespoon extra-virgin olive oil

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/3 cup part-skim ricotta cheese

Directions

Preheat oven to 500°.



Combine garlic, basil and next 6 ingredients (basil through bell peppers) in a food processor. Process until smooth, scraping sides of bowl once.



Place pizza crust on a baking sheet. Spread pesto- pepper mixture over pizza crust, leaving a 1/2-inch border.



Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 tablespoon oil and toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes. Remove from oven and spread over sauce on pizza crust. Sprinkle with mozzarella. Dollop with ricotta. . Bake at 500° for 11 minutes or until crust is golden.



Yield: 6 servings

About 330 calories; 10 grams fat; 40 grams Carbohydrate

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