Roasted Vegetable Pizza

Ingredients

• 0.3 cup asiago cheese shaved
• 1 medium eggplant cubed peeled
• 1 tablespoon rosemary fresh chopped
• 0.3 cup olive oil 
• 1 teaspoon olive oil 
• 1  onion peeled cut into eighths
• 0.3 teaspoon pepper 
• 16 oz prebaked pizza crusts whole wheat
• 1  bell pepper red cut into 1-inch pieces
• 0.3 teaspoon salt 
• 1 large sweet potatoes and into peeled cut into 1/2-inch cubes
• 2 medium zucchini sliced

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 40
3. 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.
4. Bake at 400 for 45 minutes or until vegetables are tender and golden brown. Season with salt to taste.
5. Place crust on a baking sheet.
6. Brush crust with 1 tsp. olive oil. Top with 2 cups roasted vegetables; reserve remaining vegetables for another use.
7. Sprinkle with cheese.
8. Bake at 400 for 15 minutes or until crust is crisp and cheese is melted.