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Zucchini Zen Garden Pizza

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6

Garden-fresh veggies and Pillsbury refrigerated thin pizza crust are the perfect combination for a truly elevated pizza experience.

Brooke Lark Recipe by Brooke Lark
May 17, 2012

Ingredients

1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/4
cup pizza sauce
1/4
cup basil pesto
8
oz fresh mozzarella cheese, sliced
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), cooked, drained
1/2
cup cherry tomatoes, cut in half
1
cup thinly sliced zucchini
1
cup cooked crumbled Italian turkey sausage
1/4
cup thinly sliced red onion
Salt and pepper to taste
1/4
cup grated or shredded Parmesan cheese
Small fresh basil leaves or chopped fresh basil, if desired

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll crust on cookie sheet.
  • 2 Spoon dollops of pizza sauce and pesto over crust; spread to cover crust with blend of sauces. Top with mozzarella cheese, corn, tomatoes, zucchini, sausage and onion. Sprinkle with salt, pepper and Parmesan cheese.
  • 3 Bake 15 to 18 minutes or until crust edges are golden brown. Cool slightly before cutting. Sprinkle with basil.

Expert Tips

For a vegetarian pizza, leave off the sausage and top with sliced mushrooms and olives.

Serve with a crunchy green salad and ranch dressing spiked with fresh dill weed for a complementary flavor pairing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
880mg
880%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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