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A delicious, vegetarian pizza.
1 red bell pepper, thinly sliced1 cup DOLE Broccoli florets1/2 medium DOLE Onion, sliced and separated into rings1 tbsp olive oil, divided
Preheat oven to 350º F. Place red pepper, broccoli, and onion in a shallow 15x10-inch baking pan. Toss vegetables with 1 tablespoon olive oil and spread out in a single layer. Bake, about 20 to 25 minutes or until tender and lightly browned. Drain any juices and discard.
1 tsp olive oil1 (12-inch) pre-baked pizza crust1/3 cup light cream cheese with chives and onions2 cups shredded low-fat mozzarella cheese, divided1 cup DOLE Spinach, chopped3 tbsp pine nuts, toasted1 large tomato, peeled, sliced
Brush pizza crust with remaining 1 teaspoon olive oil. Spread cream cheese over pizza crust. Layer 1 cup mozzarella cheese over cream cheese; top with roasted vegetables. Top with spinach, pine nuts, remaining 1 cup mozzarella cheese and tomato slices. Increase oven temperature to 425º F.
Place pizza crust directly on oven rack or on a pizza pan. Bake for 12 minutes. Cut into wedges and serve.
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