Roasted Veggie Pizza

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8 to 10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup sliced green pepper
1/2 cup sliced sweet red pepper
2 teaspoons olive or vegetable oil
2 garlic cloves, minced
1/4 teaspoon each oregano, thyme and dried rosemary, crushed

PESTO SAUCE:

1/2 cup coarsely chopped fresh basil
1/4 cup olive or vegetable oil
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
1 prebaked Italian bread shell crust (1 pound)
1 large tomato, thinly sliced
2 cups (8 ounces) shredded mozzarella cheese


Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.

Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor or blender; cover and process until smooth, scraping sides often. Set aside.

Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with the tomato slices. Sprinkle with mozzarella cheese. T op with roasted vegetables.

Bake for 15 minutes or until cheese is melted and bubbly.

Yield: 8 slices.