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Source: Campbell's Recipes
Tagged With: 8 servings
Garden Vegetable Pizza
Homemade pizza is easy with store-bought dough and a tasty tomato sauce packed with eggplant, red peppers and zucchini.  
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Serves: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
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2 tablespoons 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 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
1 package (32 ounces) frozen white bread dough (2 loaves), thawed
1 1/2 cups shredded mozzarella cheese (about 6 ounces)




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.


Notes:
Nutritional Values per Serving using Prego Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello: Calories 484, Total Fat 15g, Saturated Fat 5g, Cholesterol 11mg, Sodium 1047mg, Total Carbohydrate 72g, Dietary Fiber 7g, Protein 19g, Vitamin A 15%DV, Vitamin C 18%DV, Calcium 22%DV, Iron 30%DV

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