1 pkg. (2 lbs.) frozen bread dough, thawed
1 tbsp. olive oil
1 lg. green pepper, seeded, cut in strips
1 lg. white onion, thinly sliced
2 c. shredded zucchini
2 c. sliced mushrooms
3 c. finely shredded Mozzarella cheese
3 c. tomato sauce
1/4 c. finely shredded Mozzarella cheese
2 tbsp. Parmesan cheese

Knead 2 loaves of dough together into one ball, let rest covered with towel on floured work surface for 15 to 20 minutes.

Very lightly brush a 13x9 inch baking pan with vegetable oil. Roll dough on lightly floured surface into a thin rectangular 3 inches larger than prepared pan. Let rise, covered, about 20 minutes.

Heat oven to 400 degrees. While dough rises in pan, heat oil in large non-stick skillet. Add green pepper and onion. Cover over medium- high heat until vegetables are crisp-tender, about 3 minutes. Remove from heat. Add zucchini and mushrooms to pan. Cook over high heat until excess water evaporates, about 3 minutes. Remove from heat.

Sprinkle 3 cups Mozzarella cheese evenly over dough. Top with green peppers and onion; then top with zucchini and mushrooms.

Spoon tomato sauce over all. Sprinkle with remaining Mozzarella cheese and Parmesan cheese. Bake 15 minutes, reduce oven temperature to 350 degrees. Continue baking until crust is golden and sauce is bubbly, about 25 to 30 minutes. Let stand 5 minutes before cutting into squares.