Yield
Two 12-inch pies (12 servings)

Let kids toss on whatever vegetables you have in the refrigerator. If you don't have the time to make our chunky red sauce, just substitute your favorite store-bought version.

How to Make It

Prep time: 20 minutes
Baking time: 20 minutes

Heat oven to 425 degrees. Brush the shells with the olive oil.

Divide the tomato sauce evenly between the 2 pizza shells. Top with the shredded mozzarella and then sprinkle on the grated parmesan cheese.

Gather the basil leaves into a tight bundle and slice into thin ribbons. Arrange the basil ribbons around the outer edge of the top half of each pie to make hair. For the eyes, center a carrot disk inside a pepper ring. Place a mushroom-half nose in the center of each pie. Use half a pepper ring or line up the olives, if desired, to form the mouth.

Place the pizzas on 2 nonstick baking sheets and bake until the cheese is melted and bubbly, about 20 minutes.

How kids can help: Wash mushroom; rinse basil; brush oil on pizza shell; sprinkle on cheeses; arrange vegetables for face.

Chunky Red Sauce
This easy sauce freezes well (in an airtight container), so make an extra batch for future pizza parties or to serve over pasta. Recipe yields 3 cups.

In a large, heavy saucepan, heat 1 Tbs olive oil over medium-low heat. Add 3 cloves peeled and finely chopped garlic and cook, stirring, until it starts to soften, about 1 minute. Add two 28-oz cans diced tomatoes, 1 tsp each salt and sugar, and 1/2 tsp freshly ground black pepper, and bring to a boil. Cook briskly over medium heat, stirring frequently, until the tomatoes cook down to a thick mass, 25 to 30 minutes. Cool sauce before spreading over pizza. (The sauce can be made up to 3 days ahead and refrigerated, or frozen for 2 to 3 months.)

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