I love this recipe. There. I said it. It’s tasty. It’s like a sandwich and pizza combined. YUM! This recipe is from the “Weight Watchers: Cook it Quick!” cookbook.

Here is what you need:

1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
1 (7 oz) jar roasted red peppers, rinsed and drained
1 Tbsp. reduced-fat mayonnaise
1/2 Tbsp. oregano leaves
1 garlic clove, peeled
1 (8-inch) prebaked pizza crust or foccacia shell, halved horizontally
4 slices provolone cheese

This recipe suggests using pizza crust, but does not specify the exact pizza crust. I found this thin pizza crust at Aldi that came in a two pack. It came with it’s own sauce. I discarded the sauce and used the pizza crusts. I liked it this way.

Here is what you do:

Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with non-stick spray. Broil until well browned, about 9 minutes. Remove and set the vegetables aside. Reduce the oven temperature to 450 degrees.

Puree the roasted peppers, mayonaisse, oregano, thyme, and garlic in a food processor. Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer with the vegetables, then the cheese. Top with the other half. Bake until the cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.