- 1 tablespoon olive oil, divided
- 1 (13.8 ounce) package refrigerated pizza crust
- 1 (8 ounce) can zucchini in Italian-style tomato sauce
- 3 tablespoons canned tomato paste
- 6 ounces shredded mozzarella cheese
- 1 (7 ounce) can sliced mushrooms, drained
- 1 (8.25 ounce) can mixed vegetables, no-salt added, drained
- 1 tablespoon grated Parmesan cheese
- Preheat oven to 425 degrees F (220 degrees C). Oil a dark, metal-rimmed 10×15-inch cookie sheet with 1 teaspoon olive oil.
- Unroll the crust onto the cookie sheet and press to cover the bottom of the cookie sheet, creating a slightly thicker rim around the edge. Brush another teaspoon of olive oil over the crust and set aside.
- Puree the zucchini and the tomato paste in a blender or food processor. Spread over the pizza crust. Top with the shredded mozzarella, mushrooms, mixed vegetables, Parmesan cheese and remaining olive oil.
- Bake until crust is browned and topping is bubbling, about 15 minutes. Let the pizza rest for 5 minutes before serving. Cut in 8 pieces.