1 pkg. refrigerated pizza dough for a 12 or 14 inch crust
1-1/2 cups broccoli florets
1 carrot, cut into strips
1 zucchini squash, cut into 1/4-inch thick slices
6 asparagus spears, cut into 1-1/2-inch pieces
10 fresh pea pods
3/4 cup shredded reduced-fat Swiss or Provolone cheese
1 green onion, thinly sliced
1/3 cup fresh basil
1/4 cup grated Romano cheese
black pepper
1/2 tsp. olive oil

Spread pizza dough on a 12 or 14-inch pizza pan. Move oven rack to lowest position in oven. Preheat to 500°F.

Place steamer rack in large saucepan. Add water to about 1/4-inch below steamer rack. Bring to boil over high heat. Steam veggies, except green onions, until crisp-tender. Drain veggies and pat dry with paper towels. Sprinkle swiss or Provolone cheese over dough, leave a 1-inch border.

Bake 3-4 minutes or until cheese melts and crust is light golden in color. Place all veggies on top of cheese on pizza. Top with green onion, basil, Romano cheese and black pepper.

Bake 4-6 minutes or until crust is deep golden and cheese is melted. Brush edge of crust with olive oil. Cut into 8 wedges.

Very yummy.

Calorie; 176 per slice. fat; 4 g. Saturated fat; 2 g.

Submitted by: Sherry Monfils