Mozzarella Cornbread Pizza

Name: Mozzarella Cornbread Pizza
Ingredients: 3 cups shredded zucchini; 1 teaspoon salt, divided; 2 packages (8-1/2 ounces each) cornbread/muffin mix; 3 large eggs, lightly beaten; 1/4 teaspoon pepper; 1 jar (14 ounces) pizza sauce; 3/4 cup chopped sweet red or green pepper; 1 can (2-1/4 ounces) sliced ripe olives, drained; 4 green onions, chopped; 1/3 cup coarsely chopped fresh basil; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 3 cups shredded part-skim mozzarella cheese

12 ingredients

3 steps

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
1 jar (14 ounces) pizza sauce
3/4 cup chopped sweet red or green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
1/3 cup coarsely chopped fresh basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese

Directions

1

Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes.
2

Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°.
3

Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.