- Roasted Vegetable Topping
- 1 small eggplant, cut into -inch cubes
- 1 red bell pepper, cored and cut into -inch pieces
- 1 onion, cut into -inch chunks
- 2 to 3 tablespoons olive oil, extra virgin
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon + 1/2
- 4 to 6 ounces provolone cheese, sliced or shredded (about 1 cup )
- 1/4 cup shredded Parmesan cheese
- Crust:
- 1-1/2 to 2 cups all-purpose flour
- 1/4 cup ground golden flax seed
- 1 envelope Fleischmann's® Pizza Crust Yeast
- OR Fleischmann’s® RapidRise® Instant Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2 teaspoons olive oil, extra virgin
- 2/3 cup very warm water (120° to 130°F)*