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Summertime Vegetable Pizza Pie

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Level: Easy

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Description

A simple summertime deep dish pizza pie filled with fresh summer produce and baked to perfection.

Ingredients

  • 1 whole 12" Size Pie Crust (I Used Pillsbury)
  • 1 whole Medium Bell Pepper, Seeded, Thinly Sliced
  • 1 whole Small Zucchini, Sliced
  • ¼ cups Onion, Thinly Sliced
  • ½ teaspoons Parsley, Divided
  • ½ teaspoons Oregano, Divided
  • 10 leaves Basil, Sliced Thin, Divided
  • 1 cup Fresh Or Frozen Corn Kernels
  • 4 whole Medium Tomatoes, Cored, Sliced
  • 1-½ cup Pasta Sauce (your Favorite Kind)
  • ¾ cups Mozzarella Cheese

Preparation

Preheat oven to 450 F. Line a 9 inch pie plate with your pie crust. Put the remaining ingredients into the pie crust in the following order: the bell peppers, the zucchini, the onion, a sprinkle of parsley, a sprinkle oregano, 5 basil leaves, the corn, one row of tomatoes, a sprinkle of parsley, a sprinkle of oregano, 5 basil leaves and then top with remaining tomatoes. Add pasta sauce over that and spread it with the back of a spoon. Top with cheese.

Bake in the oven for 20 minutes or until cheese is melted and crust is lightly golden. Let cool for a few minutes before serving.

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