Veggie Thick Crust Sheet Pizza

By cecelia26_

Ingredients

• 1 (16 oz.) package Pillsbury® Hot Roll Mix
• 1 1/4 cups hot water, 120° to 130°F
• 3 tablespoons Crisco® 100% Extra Virgin Olive Oil, divided
• Pillsbury BEST® All Purpose Flour, as needed to handle dough
• Crisco® Original No-Stick Cooking Spray
• 1 (14 to 16 oz.) jar pizza or marinara sauce (1 1/2 cups)
• 1 cup sliced mushrooms
• 1/2 cup chopped green peppers
• 1/2 cup chopped red peppers
• 1/2 cup chopped red onion
• 1/2 cup chopped tomatoes
• 1 (2.25 oz.) can black olives, drained
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 8
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 400°F. Place oven rack on lowest position.
COMBINE flour and yeast packets from roll mix in large bowl. Stir in hot water and 2 tablespoons oil until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed.
COAT 17 x 11-inch baking pan with no-stick cooking spray. Pat dough evenly into prepared pan. Prick with fork. Cover with plastic wrap and towel. Let rise in warm place 15 minutes.
UNCOVER dough. Brush with remaining oil. Spread pizza sauce over dough. Top with mushrooms, green peppers, red peppers, onion, tomatoes and olives. Combine mozzarella and Parmesan cheeses. Sprinkle over top. Bake 13 to 15 minutes or until crust is deep golden brown.