STREAMING NOW: The Layover

Crispy Veggie & Sausage Pizza

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I used to make traditional pepperoni pizza for my kids, but after they grew up and went on their way, I wanted a more 'grown up' pizza. This is it! It can be modified in many ways and still be yummy:)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Split bread loaf in half, then cut both halves lengthwise. Pull out center bread of each section to make four canoe-shaped "bread boats".
  3. Cut zucchini into 1/2" pieces, then saute in olive oil over medium heat until soft and slightly carmelized.
  4. Spread 1/8 cup (two tbs) of sauce on each bread boat, then sprinkle with parmesan cheese.
  5. Spread spinach leaves on top of sauce and cheese, then spoon cooked zucchini on top of spinach.
  6. Add cooked sausage on top of zucchini, then sprinkle on mozzerella cheese and top with black olives.
  7. Bake at 425 degrees for 12 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: