Roasted-Vegetable Pizza

• 1 (10-ounce) can refrigerated pizza crust dough
• Vegetable cooking spray
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 4 small red potatoes, each cut into 8 wedges
• 4 garlic cloves, thinly sliced
• 1 small yellow squash, cut into 1/4-inch slices
• 1 small red bell pepper, cut into 2-inch pieces
• 1 small sweet onion, cut into 12 wedges
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese

1. Preheat oven to 425u0b0.
2. Unroll pizza dough onto a large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425u0b0 for 7 minutes; set aside.
3. Preheat oven to 500u0b0.
4. Combine thyme and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9-inch baking dish. Bake at 500u0b0 for 15 minutes, stirring halfway through cooking time.
5. Reduce oven temperature to 425u0b0. Sprinkle half of cheese over prepared pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425u0b0 for 12 minutes or until crust is lightly browned.

vegetable cooking spray, thyme, balsamic vinegar, olive oil, salt, red potatoes, garlic, yellow squash, red bell pepper, sweet onion, provolone cheese

Taken from www.myrecipes.com/recipe/roasted-vegetable-pizza-2 (may not work)