Fresh Veggie Pizza
  • 6 Rhodes Texas Rolls or 10 Dinner Rolls, thawed and 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
  1. 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 350F 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, oregno, salt and pepper. Top with tomato and cheese. Bake at 350F 20 minutes, until cheese is melted.