Roasted Vegetable Pizza

Prep Time: 25 Minutes • Start to Finish: 50 Minutes • Makes 6 servings

• 1 cup sliced fresh mushrooms
• 1 medium yellow or red bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 3 tablespoons olive oil
• ¾ teaspoon coarse (kosher or sea) salt
• 2 cups Gold Medal all-purpose flour
• 1 tablespoon sugar
• 1¼ teaspoons regular active dry yeast
• ¾ cup warm water
• 2 tablespoons chopped fresh basil
• 2 cans (14.5 oz each) fire-roasted diced tomatoes, drained
• 1 package (4 oz) crumbled goat cheese

1 Heat oven to 450°F. In ungreased 15 x 10 x 1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with ¼ teaspoon of the salt; toss to mix. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.

2 Meanwhile, in medium bowl, stir 1 cup of the flour, the sugar, yeast, remaining ½ teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.

3 On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.

4 Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.

5 Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.

1 Serving: Calories 320; Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 510mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 10g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Vegetable, ½ High-Fat Meat, 1½ Fat Carbohydrate Choices: 3

Tip Serve with a simple green salad of mixed baby greens tossed with your favorite vinaigrette and some toasted pine nuts.