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Garden Vegetable Pizza

Garden Vegetable Pizza


Homemade pizza is easy with store-bought dough and a tasty tomato sauce packed with eggplant, red peppers and zucchini.

serves 8 people


cost per recipe: $11.65

The price is determined by the national average.

  • 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 bell peppercut into 1-inch pieces

  • 1/2

    cup sliced zucchini

  • 1

    jar Prego® Chunky Garden Mushroom Supreme Italian Sauce

  • 1

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

  • 1 1/2

    cups shredded mozzarella cheese(about 6 ounces)

view nutrition info

How to Make It

Step 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.

Step 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.

Step 3

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

Recipe Tips

  • Ingredient Note: Thawing recommendations for frozen bread dough vary by brand. For best results, follow the directions on the package.

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Made With
Prego® Chunky Garden Mushroom Supreme Italian Sauce

Prego® Chunky Garden Mushroom Supreme Italian Sauce


Ratings & Reviews

  • wfw

    July 19, 2005

    Garden Vegetable Pizza

    I would have never thought of using eggplant and zuchini on pizza. It's good.

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