tablespoon olive oil
medium onion, sliced (about 1/2 cup)
clove garlic, minced
small eggplant, cut into cubes (about 1 1/2 cups)
cup red bell pepper cut into 1-inch pieces
cup sliced zucchini
jar With Baby Portebello
package (32 ounces) frozen white bread dough (2 loaves), thawed
cup shredded mozzarella cheese (about 6 ounces)
Heat the oven to 375°F. Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic, eggplant, pepper and zucchini to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir the sauce in the skillet. Remove the skillet from the heat.
Place the bread dough on a greased 15 x 10-inch baking pan. Pat the dough to cover the bottom of the pan, forming a single large crust. Pinch up the edges to form a rim. Spread the vegetable mixture on the crust to within 1-inch of the edges. Sprinkle with the cheese.
Bake for 25 minutes or until the crust is golden brown.
Ingredient Note: Thawing recommendations for frozen bread dough vary by brand. For best results, follow the directions on the package.