Time
prep 3:00
total 3:30
Ingredients
| 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 |
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Instructions
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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