1/2
cup refrigerated Alfredo pasta sauce (from 10-oz container)
1
plum (Roma) tomato, seeded, coarsely chopped
1/2
cup chopped yellow bell pepper
1
small zucchini, sliced (1 cup)
1
jar (4.5 oz) sliced mushrooms, drained
1/4
cup chopped red onion
1/4
cup chopped fresh basil
1 1/2
cups shredded Italian cheese blend (6 oz)
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Steps
1
Heat oven to 400° F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.
2
Spread Alfredo sauce over crust. Top with remaining ingredients. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.
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To quickly seed a tomato, cut in half lengthwise and use a small spoon to scrape out the seeds from each half.
Use the remaining Alfredo sauce for another meal—toss with hot pasta for a quick lunch or side dish at dinner.
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