1. Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

2. Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients.

Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.

3. Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Rapid Rise Yeast Pizza Crust: Submitted By: Fleischmann’s® Yeast

1.	In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2.	Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
3.	Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.You’ll notice we used a “stone” pan.  I got this one from Pampered Chef!  It makes a GREAT crust!  We did not have pizza sauce so we brushed with olive oil and we used mozzarella cheese, black olives, bacon bits, tomatoes, basil and cinnamon basil from our garden.