Zucchini, cheddar, and sage crust pizza with chicken and apples recipe

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon coarse cornmeal
• 2½ cups packed shredded zucchini (2 small)
• 1 egg, lightly beaten
• 1½ cups shredded cheddar cheese (6 ounces)
• ¼ cup all-purpose flour
• ¼ cup coarse cornmeal
• 1 tablespoon snipped fresh sage
• 1 tablespoon minced garlic
• ¼ cup purchased dried tomato pesto
• 1 cup shredded cooked chicken (5 ounces)
• ½ cup chopped pimiento-stuffed green olives
• ½ cup finely chopped yellow sweet pepper
• ½ cup finely chopped apple

1. Preheat oven to 425°F. Brush a 12-inch pizza pan with the olive oil. Sprinkle with 1 tablespoon cornmeal.
2. Place shredded zucchini in a colander. Press zucchini several times with paper towels to remove excess moisture (should have 2 cups after pressing and draining).
3. In a large bowl combine egg, 1 cup of the cheese, the flour, ¼ cup cornmeal, the sage, garlic, and the drained zucchini. Transfer zucchini mixture to the prepared pan. Press into an even thickness to form a crust.
4. Bake, uncovered, about 20 minutes or until golden. Cool slightly. Using a spatula, loosen crust from pan. (Don’t skip this step; it keeps the crust from sticking at the end of baking.)
5. Spread pesto on crust; top with chicken. Top with olives, sweet pepper, and apple. Sprinkle with the remaining ½ cup cheese.
6. Reduce oven temperature to 400°F. Bake, uncovered, for 10 minutes more. Cut into wedges to serve.