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Prep 20min
Total40min
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/4
cup pizza sauce
1/4
cup basil pesto
8
oz fresh mozzarella cheese, sliced
1/2
cup 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
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Steps
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.
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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.
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