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pizza shells olive oil red sauce Mozzarella Parmesan cheese fresh basil carrot disks green-pepper rings button mushroom black olives
Viewed: 48 - Published at: 3 years agoIngredients
- Two 12-inch round pizza shells
- 2 tablespoons olive oil
- 1 cup Chunky Red Sauce or bottled tomato sauce
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan cheese (or to taste)
- For the face (or use vegetables of your choice):
- 1 large bunch fresh basil leaves, rinsed
- 4 thinly sliced carrot disks
- 5 green-pepper rings
- 1 button mushroom, cut in half
- 10 pitted, halved black olives, optional
Method
- Prep time: 20 minutes
- Baking time: 20 minutes
- Heat oven to 425 degrees. Brush the shells with the olive oil.
- Divide the tomato sauce evenly between the 2 pizza shells. Top with the shredded mozzarella and then sprinkle on the grated parmesan cheese.
- Gather the basil leaves into a tight bundle and slice into thin ribbons. Arrange the basil ribbons around the outer edge of the top half of each pie to make hair. For the eyes, center a carrot disk inside a pepper ring. Place a mushroom-half nose in the center of each pie. Use half a pepper ring or line up the olives, if desired, to form the mouth.
- Place the pizzas on 2 nonstick baking sheets and bake until the cheese is melted and bubbly, about 20 minutes.
- How kids can help: Wash mushroom; rinse basil; brush oil on pizza shell; sprinkle on cheeses; arrange vegetables for face.
- Chunky Red Sauce
- This easy sauce freezes well (in an airtight container), so make an extra batch for future pizza parties or to serve over pasta. Recipe yields 3 cups.
- In a large, heavy saucepan, heat 1 Tbs olive oil over medium-low heat. Add 3 cloves peeled and finely chopped garlic and cook, stirring, until it starts to soften, about 1 minute. Add two 28-oz cans diced tomatoes, 1 tsp each salt and sugar, and 1/2 tsp freshly ground black pepper, and bring to a boil. Cook briskly over medium heat, stirring frequently, until the tomatoes cook down to a thick mass, 25 to 30 minutes. Cool sauce before spreading over pizza. (The sauce can be made up to 3 days ahead and refrigerated, or frozen for 2 to 3 months.)
