1/2 (15 oz. pkg.) refrigerated pie dough, like Pillsbury
1-1/2 tsp. olive oil
1-1/4 c. frozen shoepeg corn, thawed
1-1/4 c. frozen, shelled edamame, thawed
2/3 c. diced zucchini
2/3 c. diced red bell pepper
2/3 c. sliced fresh mushrooms
2/3 c. diced fresh red onion
3/4 tsp. salt
1/2 tsp. black pepper
1-1/2 c. part-skim, shredded Mozzarella cheese

Preheat oven to 425°F.

Unroll pie dough into a 9-inch round, removable-bottom tart pan, coated with cooking spray. Press dough into pan. Trim excess dough. Pierce bottom of dough with fork, bake for 10 minutes.

Heat oil in large skillet over medium-high heat. Add corn and next 7 ingredients, saute for 4 minutes. Spoon veggie mix into baked crust, sprinkle with mozzarella.

Bake for 12 minutes or until cheese melts and tart is slightly browned. Cool 5 min before slicing. Cut into 8 wedges.

Perfect as a main course with a salad, or as a side dish with chicken or beef.

Submitted by: Sherry Monfils