| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Lhj, Pizza | 8 | Servings |
INGREDIENTS
| 4 | Plum tomatoes; thinly sliced | |
| 2 | sm | Zucchini; thinly sliced |
| 1 | Prepared (12-in) pizza crust | |
| 1/2 | ts | Salt |
| 2 | ts | Olive oil |
| 1/4 | ts | Garlic; minced |
| 1 | pn | Red pepper flakes |
| 3/4 | c | Non-fat ricotta cheese |
| 2 | tb | Fresh Parmesan cheese; grated |
INSTRUCTIONS
Heat oven to 450 degrees. Arrange slices of tomatoes and zucchini altrernately in concentric circles over pizza crust. Sprinkle with salt. Combine olive oil, garlic and red pepper in small cup; brush on vegetables. Spoon dollops of ricotta cheese over top. Sprinkle with Parmesan cheese. Bake 10 minutes until hot. Per serving: 26 Calories; 1g Fat (41% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 139mg Sodium NOTES : Sliced plum tomatoes and zucchini add a refreshing twist to this two-cheese pizza pie, and red pepper flakes give a nice kick. Recipe by: LHJ Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4, 1998
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