Deep-Dish Roasted Vegetable Pizza

From Cooking Light Way to Cook Vegetarian (OxmoorHouse.com)

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Ingredients

3.6 ounces whole-wheat flour (about 3⁄4 cup)		1 medium-size green bell pepper, cut into 1-inch pieces
3.4 ounces all-purpose flour (about 3⁄4 cup)		1 (8-ounce) package baby portobello mushrooms, halved
1 package quick-rise yeast (about 2 1⁄4 teaspoons)		1 medium-size red onion, cut into 1-inch pieces
1⁄2 teaspoon salt		1 teaspoon dried Italian seasoning
1⁄2 teaspoon sugar		1⁄2 cup pitted kalamata olives, halved
2⁄3 cup very warm water (120° to 130°)		4 plum tomatoes, coarsely chopped
1 tablespoon olive oil		2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Olive oil–flavored cooking spray		1⁄2 cup spicy marinara sauce (such as Barilla)

Total:

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1
Preheat oven to 475º.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, yeast, salt, and sugar in a food processor; pulse 2 times or until blended. Combine very warm water and oil in a 1-cup glass measure. With processor on, slowly pour water mixture through food chute; process until mixture forms a ball. Process 1 minute. Turn dough out onto a floured surface; coat dough with cooking spray. Let rest 15 minutes.
3
While dough rests, combine bell pepper, mushrooms, and onion on a large rimmed baking sheet. Coat-vegetables with cooking spray; sprinkle with Italian seasoning, and toss well. Bake at 475º for 20 minutes; stir, and bake an additional 6 minutes or until vegetables are roasted. Add olives and tomato to vegetables; toss gently.
4
Reduce oven temperature to 450º.
5
Roll dough into a 14 x 10–inch rectangle on a lightly floured surface. Coat a 13 x 9–inch baking pan with cooking spray. Place dough in prepared pan, and press dough halfway up sides of pan. Sprinkle 3⁄4 cup cheese over dough; spread marinara sauce over cheese. Top with roasted vegetable mixture. Sprinkle with remaining 11⁄4 cups cheese. Bake at 450º for 20 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting into squares. Yield: 6 servings (serving size: 1 square).

Calories: 332		Fat: 14.3 g
Saturated Fat: 5.6 g		Carbohydrates: 36.4 g

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