Ingredients
½ cup dried tomatoes ½ cup boiling water
1 medium sweet onion, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup sliced mushrooms
1 cup Francesco Rinaldi® "Hearty" Three Cheese Pasta Sauce
1 (12-inch) prepared gluten free pizza crust
½ cup shredded Italian blend cheese
Directions
Stir together dried tomatoes and ½ cup boiling water in a bowl; let stand 30 minutes. Drain, chop and set aside. Sauté onion, zucchini, squash and mushrooms in hot oil in a large skillet over medium-high heat 3-4 minutes or until vegetables are tender crisp. Stir in tomatoes. Spread pasta sauce over gluten free crust. Top with vegetables and sprinkle with Italian blend cheeses. Bake 10-12 minutes or until crust is golden. (Serves: 6)
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