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INGREDIENTS:
1 lb. frozen bread dough, thawed
1 tbsp. green house fresh rosemary, finely chopped
1/2 onion, minced
1/2 c. prepared pasta sauce
2 zucchini, thinly sliced
1/2 lb. mushrooms, sliced
1/2 c. green pepper, chopped
1/2 c. red bell pepper, chopped
3 tomatoes, thinly sliced
1/4 c. Parmesan cheese, gratedDIRECTIONS:-
1 tbsp. green house fresh rosemary, finely chopped
1/2 onion, minced
1/2 c. prepared pasta sauce
2 zucchini, thinly sliced
1/2 lb. mushrooms, sliced
1/2 c. green pepper, chopped
1/2 c. red bell pepper, chopped
3 tomatoes, thinly sliced
1/4 c. Parmesan cheese, gratedDIRECTIONS:-
Place bread dough on lightly floured surface. Flatten slightly and spray with olive oil spray. Sprinkle on fresh rosemary and onion and knead well to mix thoroughly. Roll out dough to a 9×6 rectangle. Place on 9×12 baking sheet. Press dough out until it fills pan.
Spray bread with olive oil spray. Bake at 400 for 10 minutes. Remove bread from oven. Top with sauce then layer zucchini, mushrooms and peppers. Top with tomatoes and cheese. Return to oven and bake 10-15 minutes. Makes 12 servings.
Spray bread with olive oil spray. Bake at 400 for 10 minutes. Remove bread from oven. Top with sauce then layer zucchini, mushrooms and peppers. Top with tomatoes and cheese. Return to oven and bake 10-15 minutes. Makes 12 servings.