This recipe is inspired by the region of Campania in Italy.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 each small green and yellow zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 ready-to-use baked pizza crust (12 inch)
3/4 cup Classico di Capri Sun-Dried Tomato Pasta Sauce
1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Heat oven to 400ºF.
Heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until softened, stirring frequently. Remove from heat.
Place pizza crust on baking sheet; spread with sauce to within 1/2 inch of edge of crust. Top with vegetables and cheese.
Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown.
Kraft Kitchen Tips!
Prepare using Classico di Genoa Tomato & Pesto Pasta Sauce.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 500 mg
Carbohydrate 39 g
Fibre 2 g
Sugars 4 g
Protein 10 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.