Roasted Veggie Tart

And when I say "veggie" of course I mean veggie and meat. Cause we don't just do veggies around here. The original recipe I found in Taste of Home magazine used eggplants, but I was fresh out of those.

I didn't really expect anyone else in the family to like this, but everyone except the boy did. I loved the roasted vegetable mixture just by itself.....I coulda just sat there and ate it with a spoon. But then I would have had just a meat tart, and that sounds weird.

Here's how ya make it.

Refrigerated Pizza Dough Olive Oil Minced garlic salt/pepper 1 red pepper, diced 1 med zucchini, chopped 4 roma tomatoes, diced 1 pound cooked ground beef, seasoned with oregano & basil mozzerella cheese parmesan cheese, shredded

Preheat oven to 450 degrees. Combine veggies and garlic. Add 3 tbsp olive oil, salt, pepper; toss to coat. Spead veggies out on greased sheet pan, roast about 25 minutes, stirring every 10 minutes. Decrease oven temp to 400 when finished. Roll out pizza dough on floured surface and get into as round a shape as possible. Transfer dough to greased pizza pan. Sprinkle a thin layer of mozzerella cheese over dough. Top with roasted veggies, ground beef, and more cheese.....leave about 1/2 inch edge. Fold edges of dough up over tart. Bake 25 minutes, watching not to burn edges. Sprinkle with shredded parmesan and serve.