10 Rhodes Dinner Rolls, or 6 Rhodes Texas Rolls, thawed and risen
1 cup chopped zucchini
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup chopped yellow peppers
4 tablespoons chopped onions
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 tomatoes
1 cup grated mozzarella cheese
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 for 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 for 10-15 minutes or until cheese is melted.