Roasted Vegetable Pizza

Ingredients

• 0.8 cup asiago cheese grated
• 0.3 cup basil fresh shredded
• 1 tablespoon cornstarch 
• 2 tablespoons cooking wine dry white
• 1 medium size eggplant peeled cut into 1/4-inch-thick slices
• 1 Dash garlic powder 
• 1 medium size bell pepper green seeded cut into 1/4-inch-thick slices
• 1 medium onion cut into 1/4-inch-thick slices
• 3 tablespoons parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 0.5  recipe cornmeal pizza crust dough 
• 3  plum tomatoes cut into 1/4-inch-thick slices
• 0.1 teaspoon salt 
• 0.8 cup evaporated skimmed milk 
• 2 small baby squash yellow cut into 1/4-inch-thick slices

Equipment

• baking sheet
• sauce pan
• oven
• pizza pan

Directions

1. Arrange first 4 ingredients on a baking sheet coated with cooking spray; coat vegetables with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes. Turn vegetables; coat with cooking spray. Broil 3 additional minutes or until vegetables are tender. Set aside.
2. Pat dough into a 12-inch pizza pan coated with cooking spray.
3. Bake at 425 on bottom rack of oven for 5 minutes.
4. Combine milk and cornstarch in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
5. Remove from heat; stir in Asiago cheese and next 4 ingredients.
6. Spread cheese mixture over crust, leaving a 1/2-inch border; arrange roasted vegetables and tomato over cheese mixture.
7. Sprinkle with Parmesan cheese and basil.
8. Bake at 425 on bottom rack of oven for 15 to 18 minutes or until crust is lightly browned.
9. Let stand 10 minutes before serving.