Garden Vegetable Pizza
Homemade pizza is easy with store-bought dough and a tasty tomato sauce packed with eggplant, red peppers and zucchini.
Ingredients
2 tablespoons olive oil
1 medium onion, sliced (about 1/2 cup)
1 clove garlic, minced
0.5 small eggplant, cut into cubes (about 1 1/2 cups)
0.5 cup red bell peppercut into 1-inch pieces
0.5 cup sliced zucchini
1 jar Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 package (32 ounces) frozen white bread dough(2 loaves), thawed
1.5 cups shredded mozzarella cheese(about 6 ounces)
1 medium onion, sliced (about 1/2 cup)
1 clove garlic, minced
0.5 small eggplant, cut into cubes (about 1 1/2 cups)
0.5 cup red bell peppercut into 1-inch pieces
0.5 cup sliced zucchini
1 jar Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 package (32 ounces) frozen white bread dough(2 loaves), thawed
1.5 cups shredded mozzarella cheese(about 6 ounces)
Instructions
Heat the oven to 375°F. Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic, eggplant, pepper and zucchini to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir the sauce in the skillet. Remove the skillet from the heat.
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. Spread the vegetable mixture on the crust to within 1-inch of the edges. Sprinkle with the cheese.
Bake for 25 minutes or until the crust is golden brown.
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. Spread the vegetable mixture on the crust to within 1-inch of the edges. Sprinkle with the cheese.
Bake for 25 minutes or until the crust is golden brown.
Garden Vegetable Pizza
Homemade pizza is easy with store-bought dough and a tasty tomato sauce packed with eggplant, red peppers and zucchini.
Directions
Print
Heat the oven to 375°F. Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic, eggplant, pepper and zucchini to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir the sauce in the skillet. Remove the skillet from the heat.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. Spread the vegetable mixture on the crust to within 1-inch of the edges. Sprinkle with the cheese.Bake for 25 minutes or until the crust is golden brown.
Ingredients
2 tablespoons olive oil1 medium onion, sliced (about 1/2 cup)1 clove garlic, minced0.5 small eggplant, cut into cubes (about 1 1/2 cups)0.5 cup red bell peppercut into 1-inch pieces0.5 cup sliced zucchini1 jar Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello1 package (32 ounces) frozen white bread dough(2 loaves), thawed1.5 cups shredded mozzarella cheese(about 6 ounces)
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