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Skinny Pizza

1 loafBridgford Frozen Ready-Dough® , thawed
16 ozjar Italian sauce or tomato paste
½tomato thinly sliced (optional)
1 tsporegano leaves
½ tspgarlic powder
¼ tspblack pepper
8 ozMonterey jack or Mozzarella cheese, grated (Mozzarella is lower in fat)
½green pepper, thinly sliced
½stick zucchini, thinly sliced
1small bunch broccoli (use flowerettes)
5medium mushrooms, sliced
½medium 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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