Ingredients
8 to 10 medium fresh mushrooms, sliced1 small onion, sliced1/2 cup sliced green pepper1/2 cup sliced sweet red pepper2 teaspoons olive oil2 garlic cloves, minced1/4 teaspoon each oregano, thyme and dried rosemary, crushedPESTO SAUCE:1/2 cup coarsely chopped fresh basil1/4 cup olive oil1/4 cup grated Parmesan cheese4 garlic cloves, minced1 prebaked 12-inch pizza crust1 large tomato, thinly sliced2 cups shredded part-skim mozzarella cheese
Preparation
Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.
Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside.
Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables.
Bake for 15 minutes or until cheese is melted and bubbly.
