Roasted Avocado Spring Vegetable Crisp

Ingredients

 * ½ Cup sliced zucchini
 * ½ sliced yellow squash
 * 4 plum tomatoes, halved
 * 1 small Onion, cut into eighths
 * 2 Tbsp olive oil, divided
 * ½ tsp salt
 * ½ tsp pepper
 * Pizza Dough
 * 1 (5-ounce) package finely shredded Parmesan cheese, divided
 * 3 large California avocados, peeled and sliced
 * 1 Tbsp lemon juice

Directions
Arrange vegetables on an aluminum foil-lined baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper.

Bake at 425 degrees for 30 to 40 minutes or until tender and lightly browned.

Brush Pizza Dough with 1 tablespoon olive oil, and sprinkle with half of Cheese.

Bake at 425 degrees for 7 minutes.

Toss avocado slices with lemon juice. Top pizza crust evenly with roasted vegetables, avocado, and remaining Cheese. Bake 7 more minutes or until crust is golden.

Makes 4 servings.

Pizza Dough:

2 1/4 cups bread flour

1 envelope active dry yeast.

1 tablespoon Sugar

2 teaspoon salt

1 tablespoon olive oil

1 cup warm water (105 degrees to 115 degrees)

All Natural PAM cooking spray

Beat all ingredients at low speed with an electric mixer until blended. Beat at medium-high speed 10 minutes. Cover and let stand 10 minutes. Shape dough into 13x8 inch rectangle on a baking sheet coated with cooking spray.

Makes 1 crust.