Fresh Veggie Pizza
Prep Time: 15 min.
Bake Time: 20-30 min.
For a fresh new dinner idea try this “Fresh Veggie Pizza” topped with a variety of chopped fresh veggies.
6 Rhodes Texas Rolls or 10 Rhodes Yeast Dinner Rolls, thawed & risen
1 cup chopped zucchini
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped yellow
4 tablespoons chopped pepperoni
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
Spray counter lightly with non-stick cooking spray. Combine rolls together 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.
Pre bake crust at 350°F 10-15 minutes. Set aside.
In a large skillet sauté 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.