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Ingredientes
- 1 can Pizza Dough
- Â Â Vegetable Cooking Spray
- 1 Tbsp. Fresh Thyme Leaves
- 2 Tbsp. Balsamic Vinegar
- 1 tsp Extra virgin olive oil
- 1/4 tsp Salt
- 4 sm Red Potatoes Cut Into 8 Wedges
- 4 x Garlic Cloves Thinly Sliced
- 1 sm Yellow Squash Sliced 1/4" Thick
- 1 sm Red Bell Pepper Cut Into 2" Pcs
- 1 sm Sweet Onions Cut Into 12 Wedges
- 1Â 1/4 c. Provolone Cheese Shredded
Direcciones
- Preheat oven to 425F.Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to create an 11 inch circle. Bake at 425 for 7 min; set aside.
- Increase oven temperature to 500F.Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mix in a 13X9 inch baking dish. Bake at 500 for 15 min, 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 min or possibly till crust is lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 408 | |
| Calories from Fat 87 | 21% |
| Total Fat 10.0g | 13% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 367mg | 15% |
| Potassium 790mg | 23% |
| Total Carbs 61.89g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.98g | 3% |
| Protein 17.86g | 29% |
