Ronnie's Notes
I always keep a ball of pizza dough in the freezer in case I feel like making pizza. Thaw the dough in the refrigerator overnight and it’s ready the next day. You can also make this with a pre-baked crust. Pizza is always a good bet for dinner because it’s well liked by so many people. This one is more like an extra-large, open-face sandwich than a pizza. It’s loaded with vegetables, so this can be classified as “healthy pizza”!
Instructions
Preheat oven to 450°F.
If you have a pizza stone, be sure to place it in the oven and preheat it as well.
Place one rack in top third of oven, the other rack in the bottom third.
Combine the mushroom and eggplant and toss with 2 tablespoons of the olive oil.
Place on a cookie sheet, sprinkle with salt and roast on the top shelf for , turning once or twice.
While the vegetables roast, stretch the pizza dough into a 12- to 15-inch circle and place on a pizza peel or lightly oiled pizza pan or cookie sheet.
Prick the dough with the tines of a fork.
Brush with 1 tablespoon olive oil.
Add the red onion, tomatoes, red pepper, and asparagus to the vegetables, pour in remaining olive oil and toss ingredients.
Return the vegetables to the oven.
At the same time, slide the pizza dough onto the pizza stone (or place the pizza pan or cookie sheet on the bottom rack).
Bake for .
Remove the pizza and vegetables.
Place the hot vegetables onto the partially baked crust.
Top with the mozzarella cheese.
Scatter the arugula leaves on top.
Sprinkle with Parmesan cheese.
Bake for another 4– or until the cheese is hot and bubbly.
Makes 4 servings.