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You can make these vegetable-forward pizzas even more colorful by mixing in yellow squash or yellow bell pepper for half the zucchini. Lose the crushed red pepper if your kids don't like the heat. Ready-to-use prebaked crusts are the secret to getting this pizza to the table quickly. Cut the zucchini and mozzarella as thin as possible to guarantee tender zucchini and expertly melted cheese in under 10 minutes. If you like to make your own pizza crust and have one on hand, prebake your crust for about 8 minutes before flipping it over and adding the toppings.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 3 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Heat a small nonstick skillet over medium-high. Add sausage, and cook, stirring and breaking up sausage with a wooden spoon, until cooked through, 4 to 5 minutes. Transfer sausage to a plate. Add zucchini and 1 tablespoon pesto to the skillet; cook, stirring often, until zucchini is slightly tender, about 3 minutes. Remove from heat.

  • Place pizza crusts on a baking sheet, and spread remaining 3 tablespoons pesto evenly over crusts. Top crusts evenly with zucchini mixture, sausage, mozzarella, and red pepper. Bake at 450°F until crusts are crisped on edges and cheese is melted, 7 to 8 minutes. Remove from oven, and sprinkle evenly with basil. Cut each pizza into 4 slices and serve immediately.

Nutrition Facts

392 calories; fat 22g; saturated fat 6g; protein 15g; carbohydrates 44g; fiber 6g; sugars 4g; sodium 782mg.
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