This recipe courtesy of Chef Andrew Schloss and Mealtime.org, the website of the Canned Food Alliance.
Pizza-licious Home-Baked Pie Recipe – Pizza doesn’t have to be delivery once you have this easy, homemade vegetable pie in your recipe file. It’s loaded with vegetables that kids enjoy and the one unusual culprit with the Italian-sounding name, Signor Zucchini, is hidden in the sauce. S-h-h-h, don’t tell.
The whole recipe takes less than 30 minutes from start to finish. Just try to get pizza delivery faster than that.
This recipe is part of Chef Andrew Schloss’ Edibly Fun, Easily Done series, a collection of nine kid-pleasing recipes.
Nutritional Information Per Serving: Calories 240; Total fat 8g; Saturated fat 3g; Cholesterol 10mg; Sodium 720mg; Carbohydrate 31g; Fiber 3g; Protein 11g; Vitamin A 80% Daily Value; Vitamin C 6% Daily Value; Calcium 20% Daily Value; Iron 10% Daily Value.
- 1 tablespoon olive oil, divided
- 1 package (13.8 ounces) refrigerated pizza crust
- 1 can (8 ounces) zucchini in Italian-style tomato sauce
- 3 tablespoons canned tomato paste
- 6 ounces (about 1 1/2 cups) shredded mozzarella cheese
- 1 can (7 ounces) sliced mushrooms, drained
- 1 can (8.25 ounces) mixed vegetables, no-salt added, drained
- 1 tablespoon grated Parmesan cheese
- 1 Preheat an oven to 425°F. Oil a dark metal rimmed 10 x 15-inch cookie sheet with 1 teaspoon olive oil.
- 2 Unroll the crust onto the cookie sheet and press to cover the bottom of the cookie sheet, creating a slightly thicker rim around the edge. Brush another teaspoon of olive oil over the crust and set aside.
- 3 Purée the zucchini and the tomato paste in a blender or food processor. Spread over the pizza crust. Top with the shredded mozzarella, mushrooms, mixed vegetables, Parmesan cheese and remaining olive oil.
- 4 Bake until crust is browned and topping is bubbling, about 15 minutes. Let the pizza rest for 5 minutes before serving. Cut in 8 pieces.