1 can (13.8 oz) refrigerated classic pizza crust
2 teaspoons olive oil
2 small zucchini, chopped (2 cups)
1 small onion, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
3 tablespoons sliced ripe olives
1/2 cup pizza sauce
1 cup shredded mozzarella cheese (4 oz)
Roasted red bell peppers (from a jar), drained
MINI VEGGIE FOOTBALL PIZZAS
- Heat oven to 425°F. Spray BAKER'S SECRET® COOKIE SHEET with cooking spray. Unroll dough; cut with 4-inch football-shaped cookie cutter* (gather scraps and reroll to get 10 shapes). Place on cookie sheet. Brush dough with oil; bake 5 minutes.
- In medium bowl, mix zucchini, onion, basil and olives. Spread pizza sauce evenly over partially baked crusts; top with vegetable mixture and cheese. Cut roasted peppers into 20 long thin strips. Place 1 strip horizontally in center of each pizza. Cut remaining strips into 5 pieces each; arrange 5 pieces vertically over pepper strip on each pizza to look like football laces.
- Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted and bubbly.
- *If you don’t have a football-shaped cookie cutter, use a 4-inch round cookie cutter and shape rounds into football shapes with fingers.