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California Harvest Pizza

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Categories: Kid-friendly, Pizzas, Quick to fix
Type: Main Dishes

This scrumptious home-baked pizza sings the praises of tomatoes, zucchini, and carrots.

Serves: Serves: 8

Ingredients:

  • 1 (11-ounce) can Pillsbury refrigerated French loaf
  • 1 cup (one 8-ounce can) Hunt's Tomato Sauce
  • 1 tablespoon pourable Sugar Twin or Sprinkle Sweet
  • 1 teaspoon dried basil
  • 2 cups chopped fresh tomatoes
  • 1 cup chopped unpeeled zucchini
  • 1 cup shredded carrots
  • 1/2 cup (2 ounces) sliced ripe olives
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
  • 1/2 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese

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Directions:

  1. Preheat oven to 400 degrees.
  2. Unroll French loaf and pat into a 10-by-l 5-inch rimmed baking sheet. Lightly spray top with olive oil-flavored cooking spray. Bake for 5 minutes.
  3. In a small bowl, combine tomato sauce, Sugar Twin, and basil. Spread sauce mixture evenly over partially baked crust.
  4. Evenly arrange tomatoes, zucchini, carrots, and olives over sauce. Sprinkle mozzarella cheese and Cheddar cheese evenly over top.
  5. Continue baking for 8 to 10 minutes or until vegetables are tender and cheeses melt.
  6. Place baking sheet on a wire rack and let set for 5 minutes. Cut into 8 servings.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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