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Roasted-Vegetable Pizza

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sides nut free vegetarian thanksgiving lunch

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Ingredients

1 (10-ounce) can refrigerated pizza crust dough

Vegetable cooking spray

1 tablespoon fresh or 1 teaspoon dried thyme leaves

2 tablespoons balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon salt

4 small red potatoes, each cut into 8 wedges

4 garlic cloves, thinly sliced

1 small yellow squash, cut into 1/4-inch slices

1 small red bell pepper, cut into 2-inch pieces

1 small sweet onion, cut into 12 wedges

1 1/4 cups (5 ounces) shredded sharp provolone cheese

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