Fresh Veggie Pizza


Serves: 8
Total Calories: 222
Yield: 8

Ingredients

6 Rhodes White Texas Rolls or 10 Rhodes 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 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 tomato
1 cup grated mozzarella cheese

Directions:

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 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.

Nutritional Facts:

Serves: 8
Total Calories: 222
Calories from Fat: 88

This Fresh Veggie Pizza recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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Deep Dish Pizza
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Fresh Veggie Pizza
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Peanut Sauce
Penne Pasta Pizza
Personal Cheeseburger Pizza
Pesto Sauce
Philly Cheese Steak Pizza
Pizza Cups
Pizza Pockets
Pork and Pineapple Pizza
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Reuben Pizza
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