July Pizza Pie

• 1/2 cups Sun-dried Tomatoes, See Note
• 1 whole Medium Zucchini, Finely Shredded
• 3/4 cups Part-skim Ricotta Cheese
• 1 whole 9x14 Inch Wheat Flatbread Pizza Crust
• 2 cloves Garlic, Finely Minced
• 1/2 whole Large Tomato, Sliced Thin
• 2 teaspoons Italian Seasoning Blend
• 1/2 cups Red Onion, Sliced Thin
• 1/2 cups Shredded Mozzarella Cheese

1. *If you are using dried sun-dried tomatoes, soak them in a bowl covered in boiling water for 30 minutes prior to using.
2. Drain before using.
3. Shred the zucchini using your box grater.
4. Place shredded zucchini between two paper towels and squeeze out excess moisture, set aside.
5. Heat grill to medium heat.
6. In a small food processor, combine ricotta and the drained sun-dried tomatoes until a puree is formed.
7. Spread puree evenly onto the flatbread crust.
8. Sprinkle garlic onto the ricotta layer, then layer with shredded zucchini, tomato slices, Italian seasoning, red onion and shredded mozzarella.
9. Reduce grill heat to medium low and place pizza on grill for 5-8 minutes or until crust is crisp and cheese is melted.
10. Remove pizza from the grill, cut pizza into 6 even slices and serve!
11. Nutrition Info per 2 slices: 402 calories, 9 g fat, 22 g protein, 55 g carbohydrates, 6 g fiber

tomatoes, zucchini, ricotta cheese, crust, garlic, tomato, italian seasoning blend, red onion, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/july-pizza-pie/ (may not work)