Ingredients
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1 (16 inch) prepared pizza crust
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1/4 cup reduced-fat Italian salad dressing
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3 garlic cloves, minced
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1/2 medium red onion, diced
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1/2 lb asparagus, cut into 1 inch pieces
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1/2 cup sliced mushrooms
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2 roma tomatoes, thinly sliced
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1 teaspoon dried basil
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1/2 cup roasted red pepper, diced
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1/4 cup grated parmesan cheese
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1 medium carrot, sliced
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1 cup fresh mozzarella cheese, shredded
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1 cup broccoli floret
Instructions
- Preheat oven to 425 degrees.
- Place pizza crust on pizza pan, prick several times with fork tines and bake for 7 to 8 minutes.
- In a medium skillet, heat the Italian dressing to a boil and add the garlic and onion, cooking until the onion is wilted.
- Stir in the asparagus, carrot slices, broccoli flowerets and mushrooms.
- Cook over medium heat, stirring frequently, for 3 to 4 minutes or until vegetables are crisp tender.
- Remove the pizza crust from oven and top with sliced Roma tomatoes, sprinkle basil over tomatoes and cover with the vegetable mixture.
- Sprinkle the roasted red pepper over all and top with mozzarella cheese and the grated Parmesan.
- Return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.