Side Pannel
Mozzarella Cornbread Pizza
Mozzarella Cornbread Pizza
- Recipe Submitted by maryjosh on 11/05/2018
Ingredients List
- 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
- TOPPINGS:
- 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
Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes.
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°.
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.
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°.
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.
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