A veggie pie to die for!

Ingredients:
2/3 cup heavy cream
½ barbecue sauce
2 pizza crusts, 12 oz.
2 Tbsp. olive oil
¼ cup red bell peppers
¼ cup yellow bell peppers
1 cup yellow squash (3/8 wedges)
1 ½ cup Asiago cheese, shredded
2 Roma tomatoes, sliced

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