Recipe for RHODES™ FRESH VEGGIE PIZZA

Ingredients

6 Rhodes Bake-N-Serv™ Texas Rolls or 10 Dinner Rolls, thawed & risen
1 cup chopped zucchini
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped yellow pepper
4 tablespoons chopped onion
2 cloves garlic, minced
1 tablespoon butter
1/4 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped seeded tomato
1 cup grated mozzarella cheese

Instructions

Spray board or counter with non-stick cooking spray. Combine rolls together to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Build edges up slightly. Poke crust several times with a fork to prevent air bubbles from forming. Prebake crust at 350°F 10-15 minutes. Set aside. In a large skillet saute zucchini, peppers, onion and garlic in butter for about 5 minutes. Spoon veggies onto crust. Sprinkle with Italian seasoning, oregano, salt and pepper. Top with tomato and cheese. Bake at 375°F 10-15 minutes or until cheese is melted.





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