Our recipe for Alfredo Pizza with zucchini and cauliflower is a veggie-packed twist on pizza. Alfredo sauce brings flavor and creaminess to this fresh take on a white pizza. Cutting the zucchini into ribbons makes this pizza look as good as it tastes, and adding cauliflower florets to the topping boosts the veggie power. All that and it is easy to pull together and bakes in less than 30 minutes, making this Alfredo Pizza perfect for a weeknight dinner.
cost per recipe: $11.74
The price is determined by the national average.
tablespoon olive oil
ounces refrigerated pizza crust dough (this size is usually store-made and can be found near the prepared foods section)
cup Prego® Homestyle Alfredo Sauce or Prego® Alfredo Artisan Four Cheese Sauce or Prego® Light Homestyle Alfredo Sauce
large zucchini, seeded and peeled into ribbons (using a vegetable peeler) (about 4 cups)
small red onion, sliced (about 1/2 cup)
cups very small cauliflower florets
ounces shredded mozzarella cheese (about 1 1/2 cups)
Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, grease a rimmed baking sheet (about 10x15-inch size) with the oil. Press or roll the dough to fit the baking sheet.
Spread the sauce over the dough. Roll the zucchini ribbons into loose curls. Top the pizza with the zucchini, onion and cauliflower. Season the vegetables as desired. Sprinkle with the cheese.
Bake for 25 minutes or until the crust is crisp and the vegetables are tender. Let stand for 5 minutes before cutting into 16 pieces to serve.