Garden Vegetable Pizza

Campbell's Garden Vegetable Pizza Recipe

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

At a glance

Prep

20 min.

Total

2 hr. 45 min.

Serves

8

Thaw: 2 hr.

Bake: 25 min.

Made With

  • Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

    Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

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What You'll Need

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 pepper cut into 1-inch pieces
1/2 cup sliced zucchini
1 jar 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)

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.

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RID#26241

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