Mozzarella Cornbread Pizza

Total Time Prep: 25 min. + standing Bake: 20 min.
Yield 10 servings
Contest Winner
Test Kitchen Approved
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

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.

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
Recipe Creator

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