Hg's Just Veggin' Pizza - Ww Points = 3

• 1 (10 ounce) can pizza dough, the refrigerated kind, the whole roll
• 1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces)
• 1 small zucchini, thinly sliced widthwise, ends removed
• 34 cup tomato sauce, with Italian seasonings
• 34 cup fat free mozzarella cheese, shredded
• 12 cup mushroom, sliced
• 13 cup red bell pepper, chopped
• reduced-fat parmesan cheese (optional)
• red pepper flakes (optional)

1. Preheat oven to 425 degrees.
2. Roll out pizza dough into a large rectangle about 12 inches by 16 inches.
3. Transfer to a large baking sheet sprayed with nonstick spray.
4. Spread tomato sauce over the dough, leaving about a half-inch border for the crust.
5. Place the eggplant and zucchini slices evenly over the sauce, and then sprinkle with the mozzarella cheese.
6. Evenly distribute mushrooms and peppers over the pizza.
7. Bake in the oven for about 15 minutes, until the crust is a nice shade of golden brown.
8. Cut into 8 pieces.
9. If you like, top your piece with some reduced-fat Parmesan-style grated topping and/or red pepper flakes.
10. Now dig in!

pizza dough, japanese eggplant, zucchini, tomato sauce, mozzarella cheese, mushroom, red bell pepper, parmesan cheese, red pepper

Taken from www.food.com/recipe/hgs-just-veggin-pizza-ww-points-3-356808 (may not work)