Whether it’s for a weeknight dinner or special family gathering, when you keep a few pantry staples on hand, you can make pizza at home any time you want! This recipe comes to us from our friends at the Canned Food Alliance.
Cooking Tip of the Week: When using refrigerated pizza dough, let it come up to room temperature before you use it. It will be easier to stretch when it isn’t cold.
Food for Thought: Ever wonder how canned food stays fresh? Canned foods are heated after they’re sealed, which destroys any bacteria. The seal keeps any new bacteria from entering and spoiling the food. Canned foods are processed, but most canned items are still healthy whole foods. Just check the label for ingredients you recognize! Since some canned items have a lot of salt, though, look for “reduced sodium” or “no salt added” versions to stock in your pantry.
Family Dinner Conversation Starter: What’s your favorite sport to watch? What’s your favorite sport to play?
Adult: Preheat an oven to 425°F.
Kid: Oil a dark, metal-rimmed 10×15-inch cookie sheet with 1 teaspoon olive oil.
Together: Unroll the crust onto the cookie sheet and press to cover the bottom of the cookie sheet, creating a slightly thicker rim around the edge.
Kid: Brush another teaspoon of olive oil over the crust and set aside.
Together: Purée the zucchini and the tomato paste in a blender or food processor. Spread over the pizza crust.
Kid: Top with the shredded mozzarella, mushrooms, mixed vegetables, Parmesan cheese and remaining olive oil.
Adult: Bake until crust is browned and topping is bubbling, about 15 minutes.
Adult: Let the pizza rest for 5 minutes before serving. Cut in 8 pieces.
Calories 222, Calories from Fat 69, Total Fat 7g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 13mg, Sodium 650mg, Potassium 61mg, Total Carbohydrates 30g, Dietary Fiber 3g, Sugars 2g, Protein 12g, Vitamin A 9%, Vitamin C 7%, Calcium 18%, Iron 2%