Zucchini, Pesto & Sausage Pizza

Makes: 3

You can make these vegetable pizzas even more colorful by substituting a yellow squash or yellow pepper for half the zucchini. Lose the crushed red pepper if your kids don’t like the heat. Cut the zucchini and mozzarella into thin slices to ensure tender squash and expertly melted cheese in less than 10 minutes.



3 oz. mild Italian ground turkey sausage
1 cup thinly sliced zucchini
¼ cup basil pesto, divided
1 (12-oz.) package of 3 (7-inch) prebaked pizza crusts
3 oz. fresh mozzarella cheese, very thinly sliced
⅛ tsp. crushed red pepper
2 tbsp. fresh basil leaves



1. Preheat the oven to 450°F.
2. Heat a small nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until cooked through, 4 to 5 minutes. Transfer the sausage to a plate. Add the zucchini and 1 tablespoon of the pesto to the skillet. Cook, stirring often, until the zucchini is slightly tender, about 3 minutes. Remove from the heat.
3. Place the pizza crusts on a baking sheet and spread the remaining 3 tablespoons of pesto evenly over the crusts. Top each crust evenly with the zucchini mixture, sausage, mozzarella cheese and red pepper. Bake until the crusts are crisped on the edges and the cheese is melted, 7 to 8 minutes. Remove from the oven, and sprinkle evenly with the basil. Cut each pizza into 4 slices and serve immediately.



Calories 392kcal
Total Carbohydrates 44g
Protein 15g
Total Fat 22g
Saturated Fat 6g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Trans Fat 2g
Cholesterol 60mg
Sodium 782mg
Potassium 576mg
Dietary Fiber 6g
Sugars 4g
Vitamin A 10% Daily Value
Vitamin C 8% Daily Value
Calcium 21% Daily Value
Iron 19% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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