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Garden Vegetable Pizza

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Campbell's Kitchen
Related tags
main-dish low fat nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
547
FAT
34%
CHOL
7%
SOD
11%

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Ingredients for 8 servings

2 tablespoons olive oil

1 medium onion, sliced (about 1/2 cup)

1 clove garlic, minced

1/2 small eggplant, cut into cubes (about 1 1/2 cups)

1/2 cup red pepper cut into 1-inch pieces

1/2 cup sliced zucchini

1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian sauce with Baby Portobello

1 package (32 ounces) frozen white bread dough (2 loaves), thawed

1 1/2 cups shredded mozzarella cheese (about 6 ounces)

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