Fresh Veggie Pizza

• 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 tablespoons chopped onion
• 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

1. 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 10-15 minutes or until cheese is melted.

rolls, zucchini, sweet red pepper, green pepper, yellow pepper, onion, garlic, butter, italian seasoning, oregano, salt, pepper, tomato, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/fresh-veggie-pizza-1268845 (may not work)