This easy pizza will have the whole family begging for more veggies, please!
Cal/Serv:
435
Yields:
4
Prep Time:
0
hours
15
mins
Cook Time:
0
hours
23
mins
Total Time:
0
hours
38
mins
1
tbsp.
olive oil
1
tsp.
olive oil
1 1/2
c.
shredded carrots
1
medium zucchini
1
c.
jarred marinara sauce
salt
Pepper
1
bag baby spinach
1
lb.
fresh or frozen (thawed) pizza dough
1 1/4
c.
shredded part-skim mozzarella cheese
- Preheat oven to 450 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan with 1 tablespoon olive oil.
- In 12-inch nonstick skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add carrots; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in zucchini, marinara sauce, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 3 to 4 minutes. Add spinach; cook, covered, 1 to 2 minutes to wilt. Remove from heat.
- With fingers, pat dough onto bottom and up sides of prepared pan. Spoon vegetable mixture over dough; top with mozzarella. Place pan on rack in lower third of oven. Bake pizza 22 to 24 minutes or until topping is hot and bubbly and crust is browned.
Nutritional information is based on one serving.
Kate Mathis
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