Pizza Rusticana

Name: Pizza Rusticana
Ingredients: 1 tube (13.8 ounces) refrigerated pizza crust; 4 tablespoons olive oil, divided; 2 large tomatoes, thinly sliced; 1 tablespoon Italian seasoning; 2 medium red onions, cut into thin wedges; 2 medium sweet red peppers, cut into 1/4-inch strips; 1 large portobello mushroom, cut into 1/8-inch strips; 2 cups shredded Parmesan cheese

8 ingredients

5 steps

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
4 tablespoons olive oil, divided
2 large tomatoes, thinly sliced
1 tablespoon Italian seasoning
2 medium red onions, cut into thin wedges
2 medium sweet red peppers, cut into 1/4-inch strips
1 large portobello mushroom, cut into 1/8-inch strips
2 cups shredded Parmesan cheese

Directions

1

Unroll crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes.
2

Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
3

In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
4

Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
5

Bake at 425° for 12-15 minutes or until golden brown.