Garden Vegetable Pizza

  • Prep 20 min.
  • Total 25 min.
  • Serves 8
  • Garden Vegetable Pizza
Homemade pizza is easy with store-bought dough and a tasty tomato sauce packed with eggplant, red peppers and zucchini.  

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian

What You'll Need

  • 2

    tablespoon olive oil

  • 1

    medium onion, sliced (about 1/2 cup)

  • 1

    clove garlic, minced

  • 1/2

    small eggplant, cut into cubes (about 1 1/2 cups)

  • 1/2

    cup red bell pepper cut into 1-inch pieces

  • 1/2

    cup sliced zucchini

  • 1

    jar Prego® Garden Harvest Chunky Mushroom Supreme Italian Sauce With Baby Portebello

  • 1

    package (32 ounces) frozen white bread dough (2 loaves), thawed

  • 1 1/2

    cup shredded mozzarella cheese (about 6 ounces)

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Bake for 25 minutes or until the crust is golden brown.