Roasting veggies is a quick and easy way to use up those "tired" veggies that no longer look pretty. Not just for pizza, the oven roasted veggies can be added to bottled pasta sauce and used on pasta, or served as a side dish with grilled chicken or fish.
freshly ground black pepper
1 small yellow squash, cut in half length-wise
1 small zucchini squash, cut in half length-wise
1 small red onion, cut into fourths
1 medium red bell pepper, cut in half
1 teaspoon garlic salt
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried marjoram
¼ cup light cream cheese
¼ cup non-fat French onion dip
1-14-inch pizza crust
½ cup sliced mushrooms
¼ cup toasted sunflower kernels
Pre-heat oven to 400º F. Coat the bottom of a large roasting pan with sunflower oil and sprinkle with salt and pepper. Place squash, onion and bell pepper cut side down, lightly brush with sunflower oil and sprinkle with garlic salt, oregano, thyme and marjoram.
Roast vegetables for 20 minutes or until vegetables are easily pierced with a sharp fork, Remove those which are ready and continue roasting until all are done. After cooling, cut vegetables into ½ inch pieces and reserve.
Mix cream cheese and dip together in a small bowl then spread evenly over crust. Divide roasted veggies and arrange on crust. Top with mushrooms and sprinkle with sunflower kernels. Bake for 8-10 minutes or until evenly heated.