Cooking Directions

• 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.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced (about 1/2 cup)
• 1 clove garlic, minced
• 0.5 small eggplant, cut into cubes (about 1 1/2 cups)
• 0.5 cup red bell peppercut into 1-inch pieces
• 0.5 cup sliced zucchini
• 1 jar Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
• 1 package (32 ounces) frozen white bread dough(2 loaves), thawed
• 1.5 cups shredded mozzarella cheese(about 6 ounces)