Recipe - Roasted Vegetable Pasta

1 cn Pizza Dough
Vegetable Cooking Spray
1 tablespoon Fresh Thyme Leaves
2 tablespoon Balsamic Vinegar
1 teaspoon Olive Oil
One fourth teaspoon Salt
4 small Red Potatoes; Cut Into 8
Wedges
4 Garlic Cloves; Thinly Sliced
1 small Yellow Squash; Sliced 1/4"
Thick
1 small Red Bell Pepper; Cut Into 2"
Pieces
1 small Sweet Onions; Cut Into 12
Wedges
1 One fourth cup Provolone Cheese; Shredded

Preheat oven to 425°.

Unroll pizza dough onto a large baking sheet coated with cooking spray;
fold under edges of dough to form an 11 inch circle. Bake at 425° for 7
minutes; set aside. Increase oven temperature to 500°.

Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss
well. Place vegetable mixture in a 13X9 inch baking dish. Bake at 500° for
15 minutes, stirring halfway through cooking time. Reduce oven temperature
to 425°. Sprinkle half of cheese over prepared pizza crust. Arrange roasted
vegetables over cheese, and top with remaining half of cheese. Bake at 425°
for 12 minutes or until crust is lightly browned.

Recipe by: Cooking Light

Posted to EATLF Digest by Sherilyn sherilyn70@earthlink.net on Feb 15,
1999, converted by MM_Buster v2.0l.