Roasted Vegetable Pizza

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 medium zucchini, sliced
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 1 onion, peeled and cut into eighths
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon pepper
• 1/2 (16-oz.) package whole wheat prebaked pizza crusts
• 1 teaspoon olive oil
• 1/3 cup shaved Asiago cheese

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 400u0b0. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.
3. Bake at 400u0b0 for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
4. Place crust on a baking sheet. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use. Sprinkle with cheese. Bake at 400u0b0 for 15 minutes or until crust is crisp and cheese is melted.

eggplant, salt, zucchini, sweet potato, onion, red bell pepper, olive oil, rosemary, pepper, whole wheat prebaked pizza crusts, olive oil, cheese

Taken from www.myrecipes.com/recipe/roasted-vegetable-pizza-1 (may not work)