Pizza Rusticana

• 1 tube (13.8 ounces) refrigerated pizza crust
• 4 tablespoons olive oil, divided
• 2 large tomatoes, thinly sliced
• 1 tablespoon Italian seasoning
• 2 medium red onions, cut into thin wedges
• 2 medium sweet red peppers, cut into 1/4-inch strips
• 1 large portobello mushroom, cut into 1/8-inch strips
• 2 cups shredded Parmesan cheese

1. Unroll crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425u0b0 for 7 minutes.
2. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
3. In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
4. Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
5. Bake at 425u0b0 for 12-15 minutes or until golden brown.

crust, olive oil, tomatoes, italian seasoning, red onions, sweet red peppers, portobello mushroom, parmesan cheese

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