Ingredients
2
bags (16 oz each) frozen stew vegetables, thawed
2
tablespoons fat-free Italian dressing
1
jar (25 3/4 oz) fat-free chunky tomato pasta sauce with mushrooms and sweet peppers
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
teaspoon fennel seed
Preparation
Heat oven to 450° F. In large bowl, toss stew vegetables and Italian dressing. Spread vegetables in single layer in ungreased 15x10x1-inch pan. Roast 20 minutes, stirring once, until vegetables are lightly browned. Reduce oven temperature to 375° F.
In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans.
Unroll dough on work surface; sprinkle dough with fennel seed. Roll dough into 14x10-inch rectangle; place over vegetable mixture. Press outside edges of dough to edges of baking dish. Bake 30 minutes or until crust is lightly browned.
