Pesto Veggie Pizza

• 2 cups sliced fresh mushrooms
• 1 cup fresh broccoli florets, chopped
• 3/4 cup thinly sliced zucchini
• 1/2 cup julienned sweet yellow pepper
• 1/2 cup julienned sweet red pepper
• 1 small red onion, thinly sliced and separated into rings
• 1 tablespoon prepared pesto
• 1 prebaked 12-inch thin whole wheat pizza crust
• 1/3 cup pizza sauce
• 2 tablespoons grated Romano or Parmesan cheese
• 1/4 cup sliced ripe olives
• 1/2 cup crumbled reduced-fat feta cheese
• 1/2 cup shredded part-skim mozzarella cheese

1. In a
2. coated with cooking spray, saute the mushrooms, broccoli, zucchini, peppers and onion until tender. Remove from the heat; stir in pesto.
3. Place crust on a 12-in. pizza pan; spread with pizza sauce. Sprinkle with Romano cheese; top with vegetable mixture and olives. Sprinkle with feta and mozzarella.
4. Bake at 450u0b0 for 8-12 minutes or until crust is lightly browned and mozzarella is melted.

mushrooms, fresh broccoli florets, zucchini, pepper, sweet red pepper, red onion, pesto, crust, pizza sauce, romano, olives, feta cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/pesto-veggie-pizza/ (may not work)