Roasted Fall Vegetable and Ricotta Pizza

Ingredients

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

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Pizza Bake

Ingredients

• 1/3 cup Bisquick Heart Smart mix
• 2 tablespoons fat-free egg product or 1 egg white
• 1 tablespoon water
• 1/8 teaspoon garlic powder
• ¼ cup diced green or yellow bell pepper
• ¼ cup chopped onion
• ½ cup meat substitute
• ½ cup diced tomatoes with Italian-style herbs, drained (from 14.5-oz can)
• ¼ teaspoon Italian seasoning
• ¼ cup shredded reduced-fat mozzarella cheese

Directions

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick mix, egg product, water and garlic powder; spread in pan.

2. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in meat substitute, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

3. Bake 20 to 23 minutes or until golden brown; loosen from sides.

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