VEGETABLE PIZZA WEDGES Tomato & Basil Oil
1 ½ tablespoons Tomato & Basil Oil, divided
½ cup thinly sliced red onion
1 cup thinly sliced green bell pepper
8 ounces sliced mushrooms
2 medium cloves fresh garlic, minced
1 package refrigerated pizza dough
½ cup fresh basil leaves, chopped
2 plum tomatoes cut into 12 rounds total
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
16 pitted kalamata olives, chopped
1. Preheat oven to 400˚F. Heat 1 tablespoon Tomato & Basil Oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook another 2 minutes. Add garlic, cook 15 seconds and set aside.
2. On a baking sheet, drizzle remaining ½ tablespoon Tomato & Basil Oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Yield: 12 servings. Serving size: 2 pieces.