8-10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 c. green pepper, sliced
1/2 c. sweet red pepper, sliced
2 t. olive or vegetable oil
2 garlic cloves, minced
1/4 t. each: dried rosemary, oregano and thyme

1/2 c. coarsely chopped fresh basil
1/4 c. olive or vegetable oil
1/4 c. grated Parmesan cheese
4 garlic cloves, minced
1 pre-baked Italian bread shell crust (1 pound)
1 large tomato, thinly sliced
2 c. (8 oz.) shredded Mozzarella cheese

Place mushrooms, onion and peppers in a roasting pan (or baking pan) lined with heavy-duty foil. Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes. Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor or blender; cover and process til smooth, scraping sides often. Set aside. Place crust on an ungreased (12 inch) pizza pan. Spread with sauce; top with the tomato slices. Sprinkle with Mozzarella cheese and top with roasted vegetables. Bake for 15 minutes or til cheese is melted and bubbly.
(yield: 8 slices)

Roasted Veggie Pesto Pizza recipe is published in our March, 1999 Menu Minder.