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Hi....
It has been quite a while since I have posted recipes....We were gone for 3 weeks in August visiting our son in Seattle and then visiting more of the state of Washington....we had a great time! I am now getting serious about getting ready for my Mistletoe Marketplace (my home Christmas craft show) in November.....but I will be trying to get some of my TNT recipes posted...and I have lots of them stacked up!!
This Zucchini-Bell Pepper Pizza is delicious!
Enjoy!
hugs,
peg
Zucchini-Bell Pepper Pizza
Yield: 8 servings | Serving Size: 1 slice | Calories: 115 | Previous Points: 2 | Points Plus: 3 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 280mg | Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 3g | Protein: 6g
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small red onion, cut in half then thinly sliced
1 cup sliced bell peppers
1 small zucchini, sliced
1/2 cup pizza sauce, no added sweeteners
1 (10- or 12-inch) whole-wheat thin pizza crust (Boboli Italian Thin Crust was used in this recipe)
1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
8 green olives, diced
1 tablespoon chopped fresh basil
1/2 cup shredded 2% mozzarella cheese
Directions
Preheat oven to 450°.
In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.
Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.
This recipe is featured in our cookbook, Skinny Ms. Superfoods, which can be found here.
http://skinnyms.com/zucchini-bell-pepper-pizza/
Copyright 2012 Skinny Ms.����¯�¿�½������® All rights
It has been quite a while since I have posted recipes....We were gone for 3 weeks in August visiting our son in Seattle and then visiting more of the state of Washington....we had a great time! I am now getting serious about getting ready for my Mistletoe Marketplace (my home Christmas craft show) in November.....but I will be trying to get some of my TNT recipes posted...and I have lots of them stacked up!!
This Zucchini-Bell Pepper Pizza is delicious!
Enjoy!
hugs,
peg
Zucchini-Bell Pepper Pizza
Yield: 8 servings | Serving Size: 1 slice | Calories: 115 | Previous Points: 2 | Points Plus: 3 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 280mg | Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 3g | Protein: 6g
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small red onion, cut in half then thinly sliced
1 cup sliced bell peppers
1 small zucchini, sliced
1/2 cup pizza sauce, no added sweeteners
1 (10- or 12-inch) whole-wheat thin pizza crust (Boboli Italian Thin Crust was used in this recipe)
1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
8 green olives, diced
1 tablespoon chopped fresh basil
1/2 cup shredded 2% mozzarella cheese
Directions
Preheat oven to 450°.
In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.
Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.
This recipe is featured in our cookbook, Skinny Ms. Superfoods, which can be found here.
http://skinnyms.com/zucchini-bell-pepper-pizza/
Copyright 2012 Skinny Ms.����¯�¿�½������® All rights