Roasted Vegetable Pizza on Cauliflower Crust

Readers/friends have mentioned roasting vegetables for pizza.

I happened to have a summer squash on my counter and decided to roast some vegetables to see what would happen. The results were pretty darned good!

I:
sliced three mushrooms
cubed the raw squash
chopped some onion into chunky clumps
cubed some green pepper

Then I tossed the pieces in a mixture of olive oil and Mrs Dash Garlic herb blend seasoning (this is my favorite). I spread on a cookie sheet and baked at 350 degrees (stirring a few times to keep the vegetables evenly cooking) for about 45 minutes (it could take you more or less time).

I took a pre-cooked cauliflower crust and spread with pizza sauce. I topped that with the rest of the lasagna roll-up spinach/ricotta blend (if you have extra, woohoo! If not, you can use a white sauce/alfredo). With the back of a spoon, I schmeared around the sauce/ricotta/spinach mixture.

Next, I added the roasted vegetables and chunky, chopped, fresh tomato. I sprinkled with mozzarella cheese and feta, and finally topped with pine nuts.

I baked this in a 350 degree oven for another 20 minutes, or until the cheese was bubbly and golden.

The crust didn't hold up as well initially, but I don't have any problems eating something that decadent with a fork. There are so many toppings, and they weighed a lot. Not as much as me... but a lot.