Roasted Vegetable Pizza
1 medium green pepper, sliced thin
1 medium red onion, sliced thin
½ pint grape tomatoes
1 lg Portobello mushroom cap, sliced thin
Salt and pepper, to taste
2 seven-inch frozen pizza shells
4 oz Parmesan cheese, grated
7 oz mozzarella cheese, diced and shredded
Place all vegetables on a sheet pan, drizzle with olive oil. Sprinkle with salt and pepper.
Roast vegetables at 400° F until soft and tomatoes “pop”.
Thaw 2, 7" pizza shells, stretch out to 8 ½" to 9" diameter. Sprinkle half of Parmesan on each shell.
Spread roasted vegetables around on the shell top with mozzarella cheese.
Bake at 425° F until crust and cheeses are good and brown; 12–16 minutes.
Remove from oven.
Cut to make 4–6 pieces.