Roasted vegetable pizza - includes recipe

Sunset, April, 1995 by Betsy Reynolds Bateson

Topped with arugula, this pie is healthy and hearty

Bistro-style eating is here. Or, to put it another way, wholesome, casual foods that require little last-minute preparation are the rage at smart restaurants.

This nutritious, salad-topped pizza features flavorful slow-roasted vegetables you make ahead (you can prepare the quick pizza crusts in advance as well). Shortly before serving, simply distribute the vegetables over the crusts and heat for 5 minutes in the oven. Top with arugula (thinly slice the leaves if they are large) and a few delicious shavings of parmesan, and drizzle a savory dressing over all.

The pizza crusts can be quickly prepared from thawed frozen bread dough. For an even speedier option, purchase prepared individual-size pizza shells.

Bistro Pizza Salad

1 pound mushrooms, rinsed 2 medium-size (about 3/4 lb. total) onions 1 medium-size (about 1 1/4 lb.) eggplant, ends trimmed 3/4 pound (about 4 medium-size) Roma-type tomatoes, cored 2 tablespoons olive or salad oil 1 loaf (1 lb.) frozen bread dough, thawed 1/2 cup chopped canned roasted red peppers 4 cups (about 3 oz.) lightly packed arugula leaves, tough stems removed, rinsed and drained 3/4 cup (about 2 oz.) shaved parmesan cheese

Balsamic-Dijon dressing (recipe follows)

Slice mushrooms 1/2 inch thick. Cut onions into wedges about 1/2 inch thick in center and eggplant into about inch cubes. Cut tomatoes crosswise into 1/4-inch slices; set aside.

In a 450 [degrees] oven, heat oil in a 10- by 15-inch baking pan just until hot. Remove pan and add mushrooms, onions, and eggplant; return to oven and cook until just golden, about 45 minutes, turning vegetables every 15 minutes. Add tomatoes; continue to cook until most liquid has evaporated, about 20 minutes more. If making ahead, chill, covered, up to 1 day.

Meanwhile, divide dough into 4 equal pieces. On a floured board, roll each piece of dough into a 7- to 8-inch round. As rolled, cover with plastic wrap to prevent drying.

Heat an 8- to 10-inch non-stick frying pan over medium heat until hot (or use 2 frying pans simultaneously); add 1 unwrapped dough round. Cook dough round until bottom looks dry and is covered with large brown spots, about 3 minutes. Turn bread over; cook until bottom is browned, for 2 or 3 more minutes.

If bread puffs, pierce bulges to release steam and gently press flat with a spatula. If making ahead, let crusts cool on racks; store airtight at room temperature up to 1 day.

Place crusts on baking sheets. Add red peppers to roasted vegetables and top cooked crusts with mixture, about 1 cup on each crust. Spread vegetables evenly over crusts, leaving about 1/2-inch crust border. Bake in 500 [degrees] oven just until hot, about 5 minutes. Place on 4 dinner plates. Sprinkle arugula and parmesan equally over plates; drizzle dressing over all. Serves 4.

Per serving: 527 cal. (29 percent from fat); 20 g protein; 17 g fat (3.8 g sat.); 78 g carbo.; 995 mg sodium: 9.6 mg chol.

Balsamic-Dijon dressing. Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive or salad oil, and 1 teaspoon Dijon mustard; mix until well blended.