A flavorful garlic-basil pesto sauce is a fantastic change of pace from the traditional tomato-based pizza sauce.

Roasted Veggie Pizza

Roasted Veggies:

8 to10 fresh mushrooms, sliced

1 small red onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

2 teaspoons olive oil

2 garlic cloves, finely minced

1/4 teaspoon each dried rosemary, oregano and thyme

 

Pesto Sauce:

1/2 cup coarsely chopped fresh basil

1/4 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese

4 garlic cloves, minced

1 (1-pound) prebaked Italian bread shell crust

1 large tomato, thinly sliced

2 cups shredded mozzarella cheese

1. Preheat oven to 400°F (205°C).
2. Place mushrooms, onion and peppers in a roasting or baking pan lined with foil. Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat. Cover and bake for 20 minutes.
3. Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor or blender; cover and process until smooth, scraping sides often. Set aside.
4. Place crust on an ungreased 12-inch pizza pan. Spread with sauce; top with the tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables.
5. Bake for 15 minutes or until cheese is melted and bubbly.

Makes 8 slices.