Garden Vegetable Pizza

Start the weekend off right with pizza and a movie! Make this pizza at
home with fresh garden vegetables. The hardest task of the evening will
be choosing the movie.

Garden Vegetable Pizza
from Campbell's Kitchen

Thaw Time: 8 hr.
Prep Time: 20 min.
Bake Time: 25 min.

2 tablespoons 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 ounces shredded mozzarella cheese (about 1 1/2 cups)

1. Heat the oven to 375°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.

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. Top the dough with the vegetable
mixture and spread it to within 1-inch of the edges. Sprinkle with the
cheese.

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

Makes: 8 servings.

Kitchen Clip
                        Try all kinds of vegetables on this pizza. Use whatever you have
growing in the garden: tomatoes, summer squash, peppers, basil, oregano
— the possibilities are endless this time of year!
Received on Mon Jul 19 01:10:29 2010