California Veggie Pizza
honey wheat, thawed
sweet yellow bell peppers
cut into 1" wide strips
roma, thinly sliced
fresh, in thin strips
Heat oven to 450 F.
Spray cookie sheets with Pam.
Sprinkle evenly with cornmeal.
Divide dough into thirds.
Press or roll each into a 7 inch circle.
Place on coated cookie sheets.
Prick crusts generously with fork.
Bake at 450 F for 8 minutes.
If crusts puff during baking, flatten slightly with spoon.
Meanwhile, bring water to a boil in nonstick medium skillet.
Add broccoli, bell pepper, onion and garlic.
Return to a boil. Reduce heat.
Cover and simmer until vegetables are crisp-tender, 3 to 4 minutes.
Top each partially baked crust with ⅓ of the tomatoes.
Arrange vegetable mixture evenly over tomatoes.
Top with basil and cheese.
Bake at 450 F for an additional 7 to 9 minutes or until cheese is melted and crusts are golden brown.