| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Main dishes, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Red bell peppers |
| 1 |
|
Head garlic |
| 1 |
md |
Zucchini |
| 1/4 |
ts |
Dried basil |
| 1 |
cn |
Refrigerated pizza crust |
|
|
Dough — 10 ounces |
| 1/2 |
c |
Provolone cheese — |
|
|
Shredded |
| 1/2 |
c |
Cottage cheese, lowfat |
| 1/2 |
c |
Evaporated skim milk |
| 2 |
|
Eggs |
| 1 |
tb |
Parmesan cheese — grated |
INSTRUCTIONS
Char red peppers on a baking sheet with whole head of garlic in a 500F oven
for 30 minutes. Place peppers in a paper bag for 10 minutes or until cool
enough to handle. Remove peppers from bag; peel and discard skins. Separate
garlic cloves and and squeeze to extract garlic pulp; discard skins. Set
pulp aside.
Coat a small nonstick skillet with cooking spray; place over medium-high
heat until hot. Add zucchini which has been halved lengthwise and thinly
sliced; saute 3 minutes. Remove from heat; stir in chopped roasted peppers
and basil; set aside.
Unroll pizza crust dough; fold corners of dough toward center and pat or
roll into a 10-inch circle. Fit dough into a 9-inch pieplate coated with
cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust.
Top with zucchini mixture; set aside.
Position knife blade in food processor bowl; add cottage cheese and garlic
pulp and process until smooth. Add milk and eggs; process 30 seconds. Pour
over zucchini mixture; sprinkle with parmesan cheese. Bake at 350F for 40
minutes or until a knife inserted 1 inch from center comes out clean. Let
stand 10 minutes before serving.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 09 Jul 1996 10:37:41
From: PATRICIA KRAMER <PIK848@gnn.com>
Recipe By : Cooking Light
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