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