3 tbsp. olive oil
1 1/2 c. sm. broccoli flowerettes
1/2 c. sweet red pepper, cut in strips
1/2 c. thinly sliced carrot
4 thin slices onion, separated into rings
1 clove garlic, cut in half
2 c. shredded Fontinelle cheese, divided (may substitute Mozzarella)
1/4 tsp. dried thyme leaves, crushed

In a 10 inch skillet in hot oil over medium high heat, cook broccoli, red pepper, carrot, and onion with garlic for 3 minutes or until vegetables are tender-crisp. Remove and discard garlic. Sprinkle 1/2 cup of the cheese and half of the thyme over each crust. Top each pizza with half of the vegetables. Sprinkle each with remaining cheese. Bake 10 minutes or until cheese is melted. If you wish, scatter thinly sliced black olives and finely chopped fresh parsley over top just before serving.