Roasted Vegetable Pizza
Roasting the vegetables adds robust flavor.

1 package Watkins White Deep Dish Pizza Crust Mix
2 Tbsp/30 mL balsamic vinegar
2 tsp/10 mL Watkins Mediterranean Herb Rub
2 tsp/10 mL Watkins Garlic & Parsley Grapeseed Oil
Freshly ground Watkins Sea Salt, to taste
4 small new (red) potatoes, each cut into 8 wedges
1 small yellow summer squash, cut into 1/4-inch/.5-cm slices
1 small red pepper, cut into 1-inch/2.5-cm squares
1 small sweet onion, cut into 12 wedges
4 oz/113 g shredded Provolone cheese

Prepare pizza crust dough according to package directions.  Form into an 11-inch/28-cm circle.  Partially bake crust at 425F/220C for 7 minutes; set aside.   Increase oven temperature to 500F/260C.  Place vinegar, herb rub, grapeseed oil and salt in large bowl; add vegetables and toss lightly to coat.  Place vegetable mixture in a 13x0-inch/33x23-cm baking pan.  Bake for 25 to 30 minutes, stirring once or twice until potatoes are tender.  Reduce oven temperature to 425F/220C.  Top pre-baked crust with roasted vegetables and sprinkle with cheese.  Bake for 12 to 15 minutes or until cheese is melted and crust is golden brown.  Makes 6 servings.  

Nutritional Information Per Serving:  Calories 200; Protein 8 g; Carbohydrates 26 g; Sodium 280 mg; Fat 7 g; Saturated Fat 3 g; Cholesterol 13 mg; Dietary Fiber 2 g.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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