Serves: 6
Total Calories: 396
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.
This Fresh Veggie Pizza recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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