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 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)

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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Recipe Nutritional Information

Made With

Prego Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello

calories

484

totalfat

15g

saturatedfat

5g

cholesterol

11mg

sodium

1047mg

totalcarbohydrate

72g

dietaryfiber

7g

protein

19g

vitamina

15%DV

vitaminc

18%DV

calcium

22%DV

iron

30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26241

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