Thin-Crust Vegetable Pizza

• 1 (6 1/2-ounce) package pizza crust mix
• 1/3 cup yellow cornmeal
• 2/3 cup hot water
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 1 large onion, sliced
• 1 small yellow squash, sliced
• 1 1/2 teaspoons salt-free herb-and-spice blend
• 1/4 teaspoon salt
• 2 tablespoons fat-free Italian dressing
• 1 medium-size tomato, cut into 6 slices
• 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese

1. Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 450u0b0 for 5 minutes.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; cook, stirring constantly, 10 minutes or until vegetables are tender and onion is golden. Stir in herb-and-spice blend and salt.
3. Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 450u0b0 for 10 minutes or until crust is golden and cheese melts. Serve immediately.

pizza crust, yellow cornmeal, water, vegetable cooking spray, vegetable oil, onion, yellow squash, salt, salt, italian dressing, tomato, cheddar cheese

Taken from www.myrecipes.com/recipe/thin-crust-vegetable-pizza-0 (may not work)