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  • Ingredients
  • Directions
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Straight from the heart of Italy, thin-crust vegetable pizza is like giving your taste buds a never ending party! As a regular meal or as an appetizer, this pizza will keep your loved one's coming back for more!

  • 1 (6 1/2-ounce) package pizza crust mix 
  • 1/3 cup yellow cornmeal 
  • 2/3 cup hot water 
  • Cooking spray 
  • 1 teaspoon vegetable oil 
  • 1 large onion, sliced 
  • 1 small yellow squash, sliced 
  • 1 1/2 teaspoons salt-free herb-and-spice blend 
  • 1/4 teaspoon salt 
  • 2 tablespoons fat-free Italian dressing 
  • 1 tomato, cut into 6 slices 
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese 
  • Preheat oven to 230°c.
  • Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape dough into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 230° for 5 minutes.
  • Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; sauté 10 minutes or until vegetables are tender. Stir in herb blend and salt.
  • Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 230° for 10 minutes or until crust is golden and cheese melts.

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