Pizza Primavera

Pizza Primavera

Weight Watchers book "Pizza, Pizza." Copyright © 2003

Makes 6 servings

½ pound fresh asparagus, trimmed and cut into 3-inch pieces

2 plum tomatoes, cut into ¾ -inch chunks

1 zucchini, cut into ¾-inch chunks

1 yellow squash, cut into ¾-inch chunks

1 red onion, cut into ¾-inch chunks

1 tablespoon extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup shredded part-skim mozzarella cheese

¼ cup chopped fresh basil

1 (1-ounce) piece Parmesan cheese, shaved

prepared whole wheat pizza dough

  • Preheat oven to 450°F. Spray a large baking pan with olive-oil nonstick spray.
  • Combine the asparagus, tomatoes, zucchini, yellow squash, red onion, oil, salt, and pepper in a large bowl; toss to coat. Place the vegetable in a single layer on the pan. Roast until tender and lightly browned, 20-25 minutes. Remove the pan from the oven and set aside.
  • Arrange one rack on the bottom rung of the oven. Increase the oven temperature to 475°F.
  • Sprinkle prepared pizza dough with the mozzarella cheese, then top with the roasted vegetables. Bake in the bottom rack of the oven until the crust is golden and the cheese melts, about 25 minutes. Sprinkle with basil and Parmesan cheese just before serving.

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