Prep time: 20 minutes
Cook time: 20 minutes
Serves: Two 12-inch pies (12 servings)
Two 12-inch round pizza shells
2 Tbs olive oil
1 cup Chunky Red Sauce (see instructions) 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
1. Heat oven to 425 degrees. Brush the shells with olive oil.
2. Divide the tomato sauce evenly between the 2 pizza shells. Top with the shredded mozzarella and then sprinkle on the grated parmesan cheese.
3. 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.
4. Place the pizzas on 2 nonstick baking sheets and bake until the cheese is melted and bubbly, about 20 minutes.
Chunky Red Sauce
1. 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.
2. 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 into a thick mass, 25 to 30 minutes.
3. 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.)
How kids can help: Wash mushroom; rinse basil; brush oil on pizza shell; sprinkle on cheese; arrange vegetables for face.
(1/6 pie) 297 calories; 12 g fat (4 g saturated), 579.8 mg sodium, 19.4 mg cholesterol.