Sun-ripened heirloom tomatoes, zucchini, carrots and summer squash top Garden Delight pizza from Suncrest Gardens Farm in Cochrane, Wisconsin.
In a shallow baking pan, toss together the onion, olive oil and salt. Roast, uncovered, in a 450 degree F oven for 20 minutes or until tender and golden brown, stirring occasionally. Remove from oven; set aside.
Bake Whole Wheat Pizza Dough crust in a 450 degree F oven for 7 to 9 minutes or until crust is light brown. Remove from oven. (Or grill as directed in Whole Wheat Pizza Dough recipe.)
Spread tomato sauce evenly over crust; sprinkle with garlic. Sprinkle with cheese. Top with roasted onion, yellow squash, zucchini and carrot. Arrange tomato slices on top of the layer of vegetables. Sprinkle with the snipped basil.
Return to oven; bake for 8 to 10 minutes more or until heated through and bottom of crust is crisp and brown. (Or grill as directed.) Remove from oven; cool in pan on wire rack 5 minutes. Makes one 13- to 15-inch pizza (four 2-piece servings).
Interesting light pizza, not my favorite, but something different.