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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Roasted-Vegetable Pizza"  source: Cooking Light magazine MAy 1996

    yields 6 servings (serving size: 1 slice) time  --- difficultyeasy

    Roasting the vegetables adds a robust flavor.

      RECIPE INGREDIENTS

    1 (10-ounce) can refrigerated pizza crust dough
    Vegetable cooking spray
    1 tablespoon fresh or 1 teaspoon dried thyme leaves
    2 tablespoons balsamic vinegar
    1 teaspoon olive oil
    1/4 teaspoon salt
    4 small red potatoes, each cut into 8 wedges
    4 garlic cloves, thinly sliced
    1 small yellow squash, cut into 1/4-inch slices
    1 small red bell pepper, cut into 2-inch pieces
    1 small sweet onion, cut into 12 wedges
    1 1/4 cups (5 ounces) shredded sharp provolone cheese

      RECIPE METHOD

    Preheat oven to 425°.

    Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425° for 7 minutes; set aside.

    Preheat oven to 500°.

    Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9-inch baking dish. Bake at 500° for 15 minutes, stirring halfway through cooking time.

    Reduce oven temperature to 425°. Sprinkle half of cheese over prepared pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425° for 12 minutes or until crust is lightly browned.

      NUTRITION PER SERVING
    CALORIES 293(27% from fat); FAT 8.8g (sat 4.2g,mono 2.3g,poly 0.4g); PROTEIN 10g; CHOLESTEROL 16mg; CALCIUM 208mg; SODIUM 539mg; FIBER 2.8g; IRON 2mg; CARBOHYDRATE 40.2g

    L. Alyson Moreland


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