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.

Elizabeth Woodson

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Recipe Summary

Yield:
Two 12-inch pies (12 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prep time: 20 minutesBaking time: 20 minutesHeat 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 SauceThis 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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Nutrition Facts

0 calories; fat 12g; saturated fat 4g; sodium 579.8mg; cholesterol 19.4mg.
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