Recipe
Author
Hy-Vee Seasons Magazine
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Description
What's a good way to get the most nutrition out of pizza night? The secret's in the crust. Hint: It's also a great use of zucchini.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large zucchini, and/or yellow summer squash, trimmed (about 12-oz.) | ||
| 1 (6.5-oz.) pkg. Hy-Vee pizza crust mix | ||
| 2 to 4 tbsp. Hy-Vee all-purpose flour | ||
| ¼ c. Hy-Vee pizza sauce | ||
| ½ medium red bell pepper, seeded and thinly sliced into rings | ||
| ½ medium zucchini, and/or yellow summer squash, thinly sliced | ||
| ½ c. Hy-Vee shredded mozzarella cheese | ||
| ¼ c. Hy-Vee shredded Parmesan cheese | ||
| Hy-Vee red pepper flakes, for garnish | ||
| Fresh oregano, for garnish |
Things To Grab
- Food processor or box grater
- Medium microwave-safe bowl
- Plastic wrap
- Colander
- Paper towels
Directions
- Preheat oven to 450 degrees.
- Using a food processor or box grater, shred large zucchini; place in a microwave-safe bowl. Cover with plastic wrap and microwave zucchini on HIGH for 5 minutes. Drain in a colander, pressing out as much liquid as you can. Blot zucchini dry with paper towels. Return to bowl.
- Stir in pizza crust mix until combined. Turn dough out onto a lightly floured surface and knead until smooth, adding flour if dough is sticky. Cover and let rest about 5 minutes.
- Using floured fingers, press dough into a 12-inch square or circle. Spread with pizza sauce and top with bell pepper and zucchini slices. Sprinkle cheeses on top.
- Bake for 8 to 10 minutes or until cheese begins to brown and crust is golden brown. Garnish with crushed red pepper and oregano, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 440mg
- Total Carbohydrates: 42g
- Protein: 13g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Spring 2016.