• 2/3 c. Heavy cream
  • 1/2 c. CATTLEMENS GOLD Barbecue Sauce
  • 2 12-oz. Pizza crusts
  • 2 T. Olive oil
  • 1/4 c. Red bell peppers
  • 1/4  c. Yellow bell peppers

  • 1 c. Yellow squash (3/8 wedges)
  • 1 c. Eggplant (3/8 wedges)
  • 1 1/2 c. Asiago cheese, shredded
  • 2 Roma tomatoes, sliced


Simmer cream, uncovered, for 5 to 10 minutes until reduced to 1/2 c. Cool 10 to 15 minutes under refrigeration; reserve. Blend barbecue sauce into cream. Brush each pizza crust with 1 T. oil; top each with 1/2 c. reserved sauce. Roast peppers, seed, peel; slice in 1/2″ slices. Season squash with olive oil, salt and pepper; grill.

Season eggplant lightly with salt and allow to sit for 20 minutes to sweat off bitter juices. Rinse and dry; grill. Arrange all roasted and grilled vegetables equally over sauce on each pizza. Sprinkle cheese equally over vegetables.

Cover cheese with 6 to 8 tomato slices. Bake in preheated conventional oven at 450 F for 8 to 10 minutes or until crust is cooked and cheese bubbles.