This cornbread pizza is cheesy and fun for easy weeknight dinners, and even manages to sneak in shredded zucchini for extra nutrition and flavor.
Instructions
1
Prep the zucchini
2
Preheat the oven to 450°F. Grate the zucchini and place it in a colander over a bowl. Sprinkle it with 3/4 teaspoon of the salt and toss, then let it stand for 15 minutes.
3
Dry the zucchini
4
Press down on the zucchini firmly to extract as much moisture as possible. Blot it dry with a paper towel, then transfer it to a large bowl.
5
Make the crust
6
In the same bowl, add the cornbread mix, eggs, pepper and the remaining salt, then stir until everything is blended. Spread the mixture evenly into a greased 15x10x1-inch baking pan. Bake it until it's lightly browned, 8 to 10 minutes. Remove the pan from the oven, and reduce the oven temperature to 350°. Editor's Tip: Moisture in the zucchini will take the place of the water or milk called for in the cornbread recipe. However, if the mixture is too dry, additional liquid may be needed. Add very small amounts at a time, while continuing to mix, until the crust is soft enough to be spread.
7
Finish the pizza
8
Spread the pizza sauce over the crust, then top it with the sliced bell peppers, olives and green onions. Sprinkle it with cheese, basil and oregano, and return it to the oven. Bake the cornbread pizza until the cheese is melted, 12 to 15 minutes. Remove the pizza from the oven and allow it to rest for a minute before slicing. Serve it with grated Parmesan cheese and crushed red pepper flakes.
