How to make it

  • Preheat an oven to 425°F. Oil a dark, metal-rimmed 10x15-inch cookie sheet with 1 teaspoon olive oil.
  • 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.
  • 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.
  • 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.
  • Servings: 8
  • 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%DV*; Vitamin C 6%DV; Calcium 20%DV; Iron 10%DV
  • *Daily Value

Reviews & Comments 1

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    " It was excellent "
    maureenlaw ate it and said...
    Sounds good, but I think I would leave out the mixed canned vegies.
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