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Smoky Vegetable Pizzettas 1 16-ounce loaf frozen bread dough 1 6- to 6-1/2-ounce jar marinated   artichoke hearts 12 thin wedges red onion 6 thin slices eggplant, cut in   half crosswise 2 cups shredded smoked Gouda   cheese (8 ounces) 12 slices plum tomato 4 green onions, thinly sliced (1/2   cup) 1 Tbs snipped fresh rosemary 1 Tbs snipped fresh basil Directions 1 Thaw bread according to package directions. Heat oven    to 425 degrees F. Line a large baking sheet with foil; grease foil.    Set baking sheet aside. 2 Drain artichoke hearts, reserving marinade. Quarter    artichoke hearts (if necessary, cut larger pieces of artichoke hearts    in half to get total of 12 pieces); set aside. Place red onion wedges    and eggplant slices on foil-lined baking sheet. Brush with some of    the reserved artichoke marinade (discard any remaining marinade).    Bake red onion and eggplant in oven for 10 minutes (do not turn).    Remove from oven; set aside.

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3 Meanwhile, cut the thawed bread dough into 12 equal    pieces; form each piece into a ball. On a lightly floured surface,    flatten each ball and roll out to a 4-inch circle. Place dough    circles on lightly greased large cookie sheets. Prick circles    generously with fork. 4 Sprinkle 1 cup of the Gouda cheese evenly over dough    circles. Arrange one half-slice of eggplant, one red onion wedge, one    artichoke quarter, and one slice of tomato on each dough circle.    Sprinkle green onion and rosemary over circles. Top circles with    remaining Gouda cheese. Bake about 10 minutes or until edges are    lightly browned. Remove from oven; sprinkle with snipped fresh basil.    Makes 12 servings