CookingLight diet CookingLight diet
Caitlin Bensel
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 3 slices)

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.

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

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.

Step 3

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.

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