Roasted Vegetable Pizza

1 whole wheat pizza crust
1/4 cup pesto
1 onion chopped
1 1/2 medium zucchini chopped
1 1/2 cups grape tomatoes
1 can artichoke hearts
1 small can sliced olives
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped basil
1 cup part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

preheat oven to 500. Combine onion, zucchini, tomatoes, olive oil, salt and pepper and toss well. Place on a large rimmed baking sheet. Bake at 500 for 18 minutes or until vegetables are tender and lightly browned. Add basil to roasted vegetables; toss gently. Spread the pesto on the pizza crust. Top with roasted vegetables, sprinkle evenly with cheeses and bake at 500 for 7 minutes.

Serving Size: Cut pizza into 8 equal slices

Number of Servings: 8

Recipe submitted by SparkPeople user ELAINEROSE5.