Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 gluten-free pizza crust mix | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 medium onion, coarsely chopped | ||
| 1 clove garlic, minced | ||
| 1 tsp. sea salt, divided | ||
| ½ c. Hy-Vee pizza sauce | ||
| 4 oz. soft goat cheese (chèvre), thinly sliced | ||
| 8 oz. fresh mozzarella, thinly sliced | ||
| 1 c. shredded zucchini and/or yellow summer squash | ||
| 1 medium heirloom tomato, cored and cut into 1/4-inch-thick slices | ||
| Fresh basil leaves |
Directions
- Prepare gluten-free pizza crust mix according to package directions.
- Preheat oven to 400 degrees. Lightly grease a 12-inch pizza pan.
- On a lightly floured surface roll pizza dough into a 12-inch circle. Transfer to prepared pizza pan. Bake about 8 to 12 minutes or until light brown.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion and garlic. Cook and stir until onion is soft. Sprinkle with 1/2 teaspoon salt; set aside.
- Spread pizza sauce evenly over crust. Dot cheeses over top. Top with onion mixture and shredded zucchini and/or yellow summer squash. Arrange tomato slices on top.
- Return to oven and bake for 10 to 15 minutes or until heated through and bottom of crust is crisp and brown.
- Sprinkle with remaining 1/2 teaspoon sea salt. Top with basil. Cool in pan on a wire rack for 5 minutes. Cut into 8 wedges.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 65mg
- Sodium: 1070mg
- Total Carbohydrates: 45g
- Protein: 24g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 40%
Recipe Source:
Hy-Vee Seasons Back to School 2014.