Zucchini-crusted vegetable pizza
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Grated raw zuchini |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Grated lowfat mozzarella |
| Cheese | ||
| Safflower oil -- to coat | ||
| Baking sheet | ||
| 2 | cups | Basic Pizza Sauce |
| 1 | large | Red bell pepper |
| 1 | large | Green bell pepper |
| ½ | cup | Thickly sliced tomatoes |
| ¼ | cup | Diced canned green chiles |
| ½ | cup | Grated Parmesan cheese |
Directions
1. In a colander set over a large bowl, toss together zucchini and salt and allow to drain for 10 minutes. Run water through colander to rinse salt from zucchini, then squeeze to remove excess moisture. (Salt pulls water from zucchini and keeps crust from being too wet.) Combine in a bowl with eggs and mozzarella.
2. Preheat oven to 375 degrees F. Lightly oil a medium baking sheet. Press zucchini mixture evenly onto sheet. Bake until lightly browned and crisp (12 to 15 minutes).
3. Spread sauce over top of zucchini crust. Slice bell peppers into rings, then lay on top of pizza along with tomatoes and chiles. Sprinkle with Parmesan. Bake for 10 minutes and serve hot.
Recipe By : the California Culinary Academy From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File