Mozzarella Corn Bread Pizza
Published: Friday, June 15, 2018
3 c. shredded zucchini
1 tsp. salt, divided
2 (8½ oz.) pkgs. corn bread/muffin mix
3 large eggs, lightly beaten
¼ tsp. pepper
Toppings:
14 oz. jar pizza sauce
¾ c. chopped sweet red or green pepper
2¼ oz. can sliced ripe olives, drained
4 green onions, chopped
1/3 c. coarsely chopped fresh basil
1 Tbsp. minced fresh oregano, or 1 tsp. dried oregano
3 c. (12 oz.) shredded part-skim mozzarella cheese
Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with ¾ tsp. salt and toss. Let stand 15 minutes.
Press zucchini and blot dry with paper towels; transfer to a large bowl. Add muffin mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1" baking pan. Bake 8-10 minutes or until lightly browned. Reduce oven setting to 350°.
Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake 12-15 minutes or until cheese is melted. —10 servings.
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