|1.||In a 13 x 9″ (3 L) metal baking pan or on a rimmed baking sheet, combine mushrooms, zucchini, red pepper, onion, garlic, fresh basil and oregano, salt, pepper, and vinegar; spread out over the pan. Place on top of baking sheet in oven and roast for 20-25 minutes or until tender and starting to brown.|
|1.||Place a large baking sheet upside down on the middle rack of the oven and then preheat to 425°F (220°C). Butter another large baking sheet.|
|2.||In a large bowl, combine all-purpose and whole wheat flour, baking powder, dried basil, and salt. Pour in milk and butter; stir with a fork until soft dough forms. Turn out onto the lightly floured surface and knead a couple of times until smooth. Roll out to a 12 x 10″ (30 x 25 cm) oval and place on a buttered baking sheet; fold 1/2″ (1 cm) of the edge toward the center and pinch into a raised border.|
|3.||Spread roasted vegetables evenly over the crust inside the border; sprinkle with cheese. Place the baking sheet on top of the hot baking sheet in the oven. Bake for about 20 minutes or until the crust is golden and the cheese is bubbling. Cut into wedges.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.