Zucchini-Roni Pizza
- 2 medium red peppers, roasted
- 8 ounces lowfat mozzarella cheese, sliced
- 1 small zucchini, sliced very thin
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 12 teaspoons dried Italian seasoning
- 1 -2 tablespoon olive oil
- 1 pizza crust (I use a Boboli crust)
- Preheat oven to 400.
- Place peppers in a food processor and pulse-grind into a paste.
- Spread thinly over pizza crust.
- Top with thin layer of cheese.
- Place thinly sliced zucchini discs in a small bowl and combine with remaining ingredients.
- Toss discs well to evenly coat with seasonings and let marinate.
- The zucchini discs will have a flavor similar to pepperoni.
- Arrange zucchini around the pizza, do not overlap them.
- Bake direcly on the oven rack or on a preheated pizza pan for 10 minutes.
- To Roast Red Peppers: Preheat broiler.
- Halve peppers and take out seeds.
- Place on a cookie sheet, skin side up.
- Broil until skins are black.
- Leave door ajar while peppers roast to let steam escape.
- Place blackened peppers in a paper bag and close tightly.
- Let stand 10 minutes or until cool enough to handle.
- Peel off skins.
- Can be roasted on a grill - but leave whole instead.
- 1 serving=2 slices.
- Can be used as a Carb Craver for LAWL.
red peppers, mozzarella cheese, zucchini, garlic, red pepper, italian seasoning, olive oil, crust
Taken from www.food.com/recipe/zucchini-roni-pizza-209466 (may not work)