RATATOUILLE PIZZA

"Store-bought pizza dough, which you can find in the freezer section of your supermarket, is a wonderful shortcut ingredient. If you live in an area with many pizza parlors, you can purchase prepared pizza dough from them, as well. Just top the dough with any vegetable and cheese, and 10 minutes later you have dinner. I have topped it with the kind of vegetables that are found in ratatouille, a mixed-vegetable stew from the south of France. Brie isn't from that area, but it sure does taste good with the vegetables. You could use soft goat cheese, mozzarella, Cheddar or Monterey Jack in its place, if you prefer. Serve with a tossed green salad or bean salad."

1 (1 pound) package defrosted frozen pizza dough
3/4 pound mixed roasted vegetables, such as peppers, onion, zucchini and eggplant (from the deli)
1/4 cup pitted nicoise olives, quartered
1 (4 ounce) wedge Brie cheese, cut into 1/2 -inch pieces

Preheat the oven to 500 degrees F. Position one of the oven racks as low as it can go in the oven. Grease a 12-inch pizza pan or rimmed baking sheet.

Roll or press the dough into the pan.

Cut the vegetables into bite-size pieces, if desired, and arrange on the pizza dough along with the olives. Top with the cheese.

Bake the pizza on the lowest rack of the oven until the crust is golden, the vegetables are hot through and the cheese has melted, 10 to 15 minutes.

Cut into wedges and serve.

Source: Sara's Secrets for Weeknight Meals by Sara Moulton