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Skinny Pizza

1 loaf Bridgford Frozen Ready-Dough® , thawed
16 oz jar Italian sauce or tomato paste
½ tomato thinly sliced (optional)
1 tsp oregano leaves
½ tsp garlic powder
¼ tsp black pepper
8 oz Monterey jack or Mozzarella cheese, grated (Mozzarella is lower in fat)
½ green pepper, thinly sliced
½ stick zucchini, thinly sliced
1 small bunch broccoli (use flowerettes)
5 medium mushrooms, sliced
½ medium onion, cut into strips

On a lightly floured surface, stretch and roll dough to fit bottom of lightly greased 12-inch round pizza pan or 13 x 9 inch cookie sheet. Spread sauce (or paste) evenly over dough to within 1/2-inch of all edges. (Optional: place thin tomato slices on top of tomato paste.) Sprinkle with oregano, garlic powder and black pepper. Sprinkle grated cheese evenly over pizza. Arrange fresh vegetable over cheese. Bake at 425° for 20 minutes or until crust is golden brown and cheese is bubbly. On a lightly floured surface, stretch and roll dough to fit bottom of lightly greased 12-inch round pizza pan or 13 x 9 inch cookie sheet. Spread sauce (or paste) evenly over dough to within 1/2-inch of all edges. (Optional: place thin tomato slices on top of tomato paste.) Sprinkle with oregano, garlic powder and black pepper. Sprinkle grated cheese evenly over pizza. Arrange fresh vegetable over cheese. Bake at 425° for 20 minutes or until crust is golden brown and cheese is bubbly.

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