DEEP DISH ZUCCHINI CORNBREAD CRUST PIZZA #RSC

Deep Dish Zucchini Cornbread Crust Pizza #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This hearty deep dish pizza is packed with flavor, Reynolds Wrap makes it an easy clean-up and it's a great way to use up those over-abundant zucchini!

Provided by mmleverette

Time 38m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
3 cups zucchini, grated
3 eggs, well beaten
1 (6 1/2 ounce) package cornmeal mix
1 cup fresh whole kernel corn
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups pizza sauce
1/2 cup sliced black olives
1/3 cup chopped green onion
1/2 cup chopped red bell pepper
1 tablespoon fresh oregano
10 fresh basil leaves
2 1/2 cups grated monterey jack cheese
Reynolds Wrap Foil

Steps:

Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.

Nutrition Facts : Calories 689.8, Fat 41.2, SaturatedFat 17.7, Cholesterol 204.2, Sodium 1852.8, Carbohydrate 53.1, Fiber 7.3, Sugar 18.4, Protein 28.9