Set oven to 500˚F. In a bowl mix together balsamic vinegar, oil and vegetable seasoning until evenly distributed.
Add vegetables and toss until well coated. Lay out in a single layer on a parchment lined sheet tray and roast until lightly charred. Chill and hold refrigerated for service.
Service
Set oven to 400˚F. For each serving swirl crust with 3 ounces tomato sauce and 1 ounce Frank's RedHot® Original Cayenne Pepper Sauce leaving a 1/2“ border along the edges.
Cover with 1 1/2 cups cheese, top with 1 1/2 cups roasted vegetables, 3 tablespoons red onion, and 3 tablespoons pepperoncini.
Bake until cheese is melted and crust is crisp.
Cut into wedges and garnish with 1 teaspoon chopped parsley.
Chef's Tip!
Menu local vegetables and vary the selection seasonally.
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