I have been very fortunate this summer. Our garden has been doing SO well. It’s so much fun to head out there and check on the plants and see what’s growing. Last year was tough because we got so little rain, most plats just didn’t make it. I got a few things, but certainly nothing to write home about. This year though….I almost cannot keep up! I’ve got to get creative with ideas to use up the vegetables we have. I also like to make weeknight meals that are not going to take an hour. Pillsbury pizza crust is a delicious. It was so easy to prepare. Just pop it open and roll it out!
You pre-bake the crust for 6 minutes. So while this was cooking, I cut up the veggies. I used some green pepper, basil, garlic scapes, Japanese eggplant, zucchini and yellow squash.
Once the crust comes out you can prepare it was you want. I added some sauce, the veggies and cheese….. you’ve got to have cheese!
Then just pop it in the oven for another 6-8 minutes or more depending one your preferred doneness. I cooked this for 8 additional minutes, because I wanted the veggies to be a bit firm. You could always pre-roast them, if you wanted to enhance the flavor of the vegetables as well.
This beautiful creation also made fantastic left overs for lunch today!
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