Ingredients

Topping
2 yellow summer squash
thinly sliced
1 cup thinly sliced onion
1 green pepper
thinly sliced
2 teaspoons chopped fresh rosemary
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons grated parmesan cheese

Crust
1/2 tablespoon rapid rise yeast
1 tablespoon sugar
1/2 cup warm water
1/2-1 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons olive oil

Directions

Preheat oven to 400 degrees F. Place sliced squash, onion and pepper in roasting pan. Sprinkle with rosemary, salt, pepper and 2 tablespoons of olive oil. Toss to coat. Bake in preheated oven for 20 minutes, or until onions are lightly brown and squash and peppers are tender. Set aside. Increase oven temperature to 450 degrees F. In a medium mixing bowl, dissolve yeast and sugar in warm water. Let yeast proof, about 10 minutes. Stir in 1/2 cup flour, salt and oil. Mix until smooth then rest for 5 minutes. Add additional flour as needed to be able turn dough out onto a lightly floured surface. Roll into flat 1/4 inch thick crust. Place crust onto a baking sheet. Bake 5 minutes to set crust. Remove from oven and distribute vegetable mixture on crust. Bake an additional 10 minutes or until crust is firm, being careful not to burn. Remove from oven, sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters and serve.

Nutrition Facts

310 calories
19 g fat
3 g saturated fat
0 mg cholesterol
340 mg sodium
33 g carbohydrate
6 g fiber
7 g sugars
9 g protein