Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  cornmeal
  1                     loaf frozen honey wheat bread dough -- thawed
     1/4           cup  water
  1 1/2           cups  small brococli florets
  1                     yellow bell pepper -- in 1/8" wide strips
  3        tablespoons  chopped red onion
  2             cloves  garlic -- minced
  3                     roma tomatoes -- thinly sliced
  1         tablespoon  fresh basil -- in thin strips
     3/4           cup  shredded provolone cheese

Preparation:

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with cornmeal. Divide dough into thirds. Press or roll ech into a 7" circle. Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for 8 minutes. (If crusts puff during baking, flatten slightly with spoon). Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli, bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer until vegetables are crisp-tender, 3-4 minutes. Set aside. Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted and crusts are golden brown. If fresh basil in unavailable use 1 tsp. dried.

Nutritional Information:

47 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 13mg Sodium