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Pizza Rusticana

Refrigerated pizza crust gives this recipe a hard start, but feel free to substitute your own homemade crust. The veggies are so tasty you won't miss the sauce or the meat.—Sally Sierak, Shoreline, Washington

35 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
4 tablespoons olive oil, divided
2 large tomatoes, thinly sliced
1 tablespoon Italian seasoning
2 medium red onions, cut into thin wedges
2 medium sweet red peppers, cut into 1/4-inch strips
1 large portobello mushroom, cut into 1/8-inch strips
2 cups (8 ounces) shredded Parmesan cheese

Directions

Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking
pan; flatten dough and build up edges slightly. Brush crust with 1
tablespoon oil. Bake at 425° for 7 minutes.
Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil
and Italian seasoning; set aside.
In a large resealable plastic bag, combine the onion, red peppers,
mushroom and remaining oil; seal bag and toss to coat. Place
vegetables in a single layer on a greased broiler pan. Broil 4 in.
from the heat until skins blister, about 15 minutes.
Arrange tomatoes over crust; top with roasted vegetables. Sprinkle
with cheese.
Bake at 425° for 12-15 minutes or until golden brown. Yield: 35
servings.

2 of 2

Pizza Rusticana (continued)

Nutrition Facts: 1 piece equals 77 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 186 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.