Fresh Veggie Pizza


prep 3:00       total 3:30


8 servings



6 Rhodes Texas Rolls or
10 Rhodes 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 tbsp. chopped onion
2 cloves garlic, minced
1 tbsp. butter
1/4 tsp. Italian seasoning
1/4 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 cup chopped seeded tomato
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 degrees 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 degrees F. 10-15 minutes or until cheese is melted.

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