Pizza-Stuffed Zucchini Cups
Ingredients:

STEP1:
Heat oven to350°F. Line cookie sheet with cooking parchment paper or foil.

STEP 2:
Cut end off each zucchini, then cut each into 1 1⁄2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.

STEP 3:
In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni, and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.

STEP 4:
Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer, or until cheese is melted and golden brown.

Peachy Fruit Pizza
Ingredients

Crust and Topping:

STEP 1:
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, brown sugar, and cinnamon with spoon until crumbly; reserve 3⁄4 cup mixture for topping. Press remaining crumbly mixture on bottom and side of ungreased 12-inch pizza pan, or in bottom only of ungreased 13x9-inch pan.

STEP 2:
In small bowl, beat sour cream and egg with spoon until blended. Carefully spread over crust. Top with peaches. Sprinkle with reserved crumbly mixture and the nuts.

STEP 3:
Bake 12-inch pizza pan 34 to 38 minutes, 13x9-inch pan 35 to 42 minutes, or until topping is light golden brown and center is set. Cool 30 minutes.

STEP 4:
In another small bowl, stir glaze ingredients until consistency of thick syrup, adding additional milk, 1 teaspoon at a time, if necessary. Drizzle glaze over warm pizza. Serve warm or cool. Store covered in refrigerator.

Cheesy Margherita Pizza
Ingredients

STEP 1:
Separate or cut dough into 2 long rectangles. Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.

STEP 2:
Top with cheese and tomatoes.

STEP 3:
Bake at 375°F 12 to 15 minutes. Sprinkle with basil. 

Courtesy of BettyCrocker.com