RATATOUILLE PIZZA

1 1/2 cups Bisquick baking mix
1/3 cup very hot water
1 cup Italian Style chunky tomato sauce
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1 small yellow summer squash, cut lengthwise into quarters, then cut crosswise into slices
1 cup eggplant, cubed
1/4 teaspoon crushed red pepper, if desired
1 1/2 cups shredded mozzarella cheese (6 oz.)

Move oven rack to lowest position. Preheat oven to 450 degrees F. Grease cookie sheet or 12-inch pizza pan.

Mix baking mix and water until soft dough forms. Press dough into 12-inch circle on cookie sheet or press in pizza pan, using fingers dipped in baking mix; pinch edge to form 1/2 inch rim.

Spread tomato sauce over dough. Top with onion, bell pepper, squash and eggplant. Sprinkle with red pepper and cheese.

Bake 12 to 15 minutes or until crust is golden brown.

VARIATION:
Vegetables may be lightly sauteed, microwaved, or roasted to soften slightly before using to top pizza.

Servings: 8
Adapted from source: Easy Meatless Dishes by Betty Crocker: #137, March 1998