Three Cheese Roasted Vegetable Flatbread


3 Flat Bread or Italian cheese flavored pizza crust (like Boboli)
1 large garlic clove, minced
2 cups sliced mushrooms
1 cup (1/4-inch-thick) slices zucchini
1/8 teaspoon black pepper
1 medium yellow bell pepper, sliced
1 medium onion, cut into thick slices
¾ cup tomato, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
1 tablespoon balsamic vinegar
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh mozzarella
2 tablespoons Parmesan cheese
1/3 cup part-skim ricotta cheese
2 tablespoons small fresh basil leaves
1/3 cup balsamic vinegar


Position oven rack in the lowest setting. Preheat oven to 450°.

Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with oil and 1 tablespoon balsamic vinegar. Toss. Arrange vegetables on a jelly-roll pan. Bake at 450° for 15 minutes.

Add 1/3 cup balsamic vinegar in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer about 10 minutes until thick. Set balsamic vinegar aside to cool.

Place 3 flat bread or pizza crust on pizza pan. Brush dough with 1 teaspoon oil and clove of garlic. Sprinkle 1/2 cup shredded mozzarella on crust; top with roasted vegetables and tomatoes. Sprinkle 1/2 cup fresh mozzarella and Parmesan cheese over zucchini mixture. Dollop with ricotta. Bake at 450° for 11 minutes or until crust is golden. Sprinkle with basil and drizzle with balsamic reduction.

Yield: 6 servings Calories 370; Fat 12.5 g