This recipe, from the Cooking Light 2004 cookbook, had just become a new favorite before I started South Beach… I can’t have it right now, and am going to have to come up with a new crust when I do have it again, but that doesn’t mean I can’t share it with you!
1 (10 oz) can refrigerated pizza crust dough
1 C (1/8 inch-thick) diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4 inch slices
Okay. Let’s pause a minute. I don’t cut the zucchini diagonally, I cut it in rounds. And I used Roma tomatoes and didn’t seed them. So there.
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
4 ozs sliced mozzarella cheese
1 tsp extra-virgin olive oil
1/2 cup torn fresh basil (I’ve used dried -but fresh is definitely best with this recipe)
1. Preheat oven to 400
2. Line a baking sheet with parchment paper. Unroll dough onto paper and pat into a 12 inch square. Arrange zucchini and tomato over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato.
3. Bake at 400 for 15 minutes or until dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil, sprinkle with basil. Cool on baking sheet 10 minutes.
4 servings
Calories: 304 Fat: 10.1g Protein: 12.9g Carb 40.1g Sodium 702mg
Note: To adapt this into a South Beach snack, I layered zucchini and tomato in my toaster oven pan, sprinkled with salt and pepper, and baked a bit. Then I topped with a little mozzarella and baked again til the cheese was melted. Yum!
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