Roasted Vegetable Pizza

This pizza is a delicious option for a healthy dinner. It literally takes less than 30 minutes to make, and when you're either working, in school, or a homemaker; time is somewhat important. Like a lot of people out there, pizza is very treasured dish. I can't get enough of it, and could probably eat a different recipe every night, however, my wardrobe probably would disagree with me after a week of it. I decided one night to use left over roasted veggies from the night before as my main toppings for this pizza recipe. I think it turned out fabulous, and hopefully you'll agree after you've tried it.

Ingredients: Roasted Veggies

1 Small Zucchini

1 Small Yellow Squash

1 Small Red Onion

3 Minced Cloves of Garlic

Ingredients: Pizza

Roasted Veggies

1 Cornmeal Pizza Crust

1/2 Jar of Marinara

1/2 Cup Grated Italian Cheese Blend

Directions:

Preheat oven to 375 Degrees.

Throw all vegetables in a medium skillet with a little olive oil, so they won't stick to the pan. Saute for five to ten minutes, and set aside.

Next you'll spread your vegetable mixture over your crust. I usually put the sauce on top of my veggies sparingly in a zig-zag motion, so that the middle of the pizza doesn't remain uncooked from coverage. Spread the cheese on top evenly, and pop into the oven.

Let the pizza cook for 10 to 14 minutes, keeping an eye on the cheese. You want it to be bubbly, but not brown.

Hope you enjoy!