Whole Wheat Pizza Tart

Source: Better Homes and Gardens

1 16-ounce loaf frozen whole wheat bread dough, thawed
1 green onion or leek
1/4 of a small yellow or green sweet pepper
1/4 cup pizza sauce
1/4 cup purchased pesto
1-1/2 cups shredded provolone or mozzarella cheese (6 ounces)

Assorted toppings such as thinly sliced tomatoes, sliced fresh mushrooms, sliced eggplant, sliced pepperoni, and sliced pitted ripe olives. On a lightly floured surface, roll bread dough into a 11-inch circle. Transfer dough to an 11-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan. Prick generously with a fork. Bake in a 400 degree F oven for 12 to 15 minutes or until light brown.

Meanwhile, cut green onion or leek and sweet pepper into long, thin strips. In a medium saucepan, cook onion or leek and sweet pepper, covered, in a small amount of boiling water for 2 to 3 minutes or until tender; drain completely. Spread pizza sauce over half of the hot crust; spread pesto over remaining half of crust. Sprinkle with provolone or mozzarella cheese. Arrange green onion or leek, sweet pepper, and other desired toppings atop cheese. Bake for 10 to 15 minutes more or until cheese melts and pizza is heated through. Makes 10 to 12 appetizer servings.

Make-Ahead Tip: Prepare and bake crust. Cover and store at room temperature up to 24 hours.