Made with a whole wheat Boboli pizza crust brushed with olive oil on both sides; topped with basil/garlic pesto, roasted yellow squash, roasted eggplant, roasted red onion, roasted cherry tomatoes, feta cheese and romano.
Cut up squash, eggplant and red onion. Cut the cherry tomatoes in half. Toss all of the veggies together in olive oil, salt and pepper to taste. Line a baking sheet with aluminum foil topped with a sheet of parchment paper and spread the vegetables on top. Roast in a 425 F degree oven until nicely caramelized and tender -- start checking at 15 - 20 minutes. Brush both sides of the pizza crust with extra-virgin olive oil and spread a coating of the pesto on top. Top the pizza with the roasted veggies and sprinkle with the grated cheeses. Bake the pizza in the oven until the crust is browned and the cheese is melted.
© Paul Myrick 2009, all rights reserved