Garden Vegetable Pizza
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Homemade pizza is easy with pre-made dough and a great sauce to stir into your own vegetables.
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, sliced (about 1/2 cup)
- 1 clove garlic, minced
- 1 small eggplant, cubed (about 1 1/2 cups)
- 1/2 cup red pepper, cut into 1-inch pieces
- 1/2 cup sliced zucchini
- 1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
- 2 loaves (1 pound each) frozen white bread dough, thawed
- 6 oz. shredded mozzarella cheese (about 1 1/2 cups)
- Heat the oven to 375 degrees F. Heat the oil in a 12-inch skillet over medium heat. Stir the onion, garlic, eggplant, pepper and zucchini in the skillet and cook until they're tender-crisp. Stir the sauce in the skillet.
- Place the bread dough on a greased 15 x 10-inch baking pan. Pat the dough to cover the bottom of the pan, forming a single large crust. Pinch up the edges to form a rim. Top the dough with the vegetable mixture and spread it to within 1-inch of the edges. Sprinkle with the cheese.
- Bake for 25 minutes or until the crust is golden brown.
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