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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.

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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