This recipe requires vegetables. Lots of veggies, fresh from the garden someones garden, somewhere, and I'm hoping it was someones organic garden, but I'm not really sure on that one except for the potatoes. I used peppers, garlic, redskin potatoes, onion, and yellow squash. Just chop up all of those vegetables. You'll also need some thyme and salad dressing. The thyme can be sprigs (which are actually prettier than the jar of thyme you see before you). You don't need the salad dressing, you could use balsamic vinegar, but we like the extra flavor. Can you tell that we love ourselves some Ken's Light Caesar? I will admit that is does contain high-fructose corn syrup, but I figure the organic potatoes off-set the corn syrup so we're still even.
Mix together the thyme, dressing, and chopped vegetables and put in a pan.
Roast at 500 degrees for 15 minutes, stirring half-way through. Don't run to your computer and check on what's up or this may happen.
When the vegetables are roasted, remove the pan and turn the oven down to 400 degrees. Prepare your pizza crust by sprinkling about a cup of cheese over the crust. I used a Boboli whole wheat crustand mozzarella cheese, but provolone would be pretty tasty. Top this with the roasted vegetables and another cup of cheese
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Cook for about 12 to 15 minutes until the cheese is melted.
And dinner is served.
