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Mozzarella Cornbread Pizza

Total Time

Prep: 25 min. + standing Bake: 20 min.

Makes

10 servings

My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. —Mary Leverette, Columbia, South Carolina
Mozzarella Cornbread Pizza Recipe photo by Taste of Home

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
  • 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

  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.

Nutrition Facts

1 piece: 366 calories, 15g fat (6g saturated fat), 79mg cholesterol, 912mg sodium, 42g carbohydrate (14g sugars, 5g fiber), 15g protein.

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