2 c. fresh broccoli flowerets
1 c. (1 1/2 inch) julienne, cut carrots
1/2 c. fresh snow peas, halved crosswise
2 tbsp. cornstarch
1 c. evaporated skimmed milk
1/2 c. (2 oz.) grated fresh Parmesan cheese, divided
1/4 c. Chablis or other dry white wine
1/4 tsp. salt
1/8 tsp. garlic powder
1/3 c. sliced green onions
2 tbsp. chopped fresh basil
1/2 c. (2 oz.) shredded provolone cheese
1 (12 inch) whole wheat pizza crust

Cook broccoli and carrots in boiling water 2 minutes. Add snow peas; cook 1 minute. Drain and rinse under cold running water; set aside. Combine cornstarch and mild in a large saucepan; stir well. Bring to a boil, and cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1/4 cup Parmesan cheese and next 4 ingredients. Add broccoli mixture, onions, and basil, tossing gently; set aside.

Sprinkle Provolone cheese over prepared crust, leaving a 1/2 inch border. Spoon vegetable mixture on top of cheese. Sprinkle with remaining 1/4 cup of Parmesan cheese. Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove pizza to a cutting board; let stand 5 minutes. Yield: 6 servings (approximately 269 calories per wedge).