Zucchini-roni Pizza

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* Exported from MasterCook *

 

Zucchini-roni Pizza

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation

Method

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1 jar roasted red peppers --

(14-ounce) or 2 medium homemade roasted red peppers

1/2 pound smoked fresh mozzarella --

sliced thin

1 thin crust packaged pizza

shell -- 12 inches

1/2 medium zucchini -- sliced very thin

into discs (think of pepperoni slices as a guideline)

2 cloves garlic -- minced

1 tablespoon extra-virgin olive oil -- a

generous drizzle

1 teaspoon crushed red pepper flakes

1 teaspoon dried Italian seasoning

Coarse salt

 

 

Preheat oven to 400 degrees F.

 

If you are using jarred red peppers, drain them very

well and pat peppers dry with paper towels. Place

peppers in a food processor and pulse-grind into a

paste. Spread paste in a thin layer on a thin crust

shell. Top paste with thin slices of smoked fresh

mozzarella cheese.

 

Place very thinly sliced zucchini discs in a small

bowl and combine with remaining ingredients. Toss

discs well to evenly coat with seasonings. The

zucchini discs will have a flavor similar to

pepperoni. You have just made zucchinironi!

 

Arrange your zucchinironi slices around your pie: as

little or as much as you like, but do not overlap

slices or you pie will be wet.

 

Bake directly on oven rack or on a preheated,

perforated pizza pan. Bake 10 minutes on the middle

rack of preheated oven or, until cheese is bubbly and

golden and edges of pizza are crisp.

 

Tidbits: How to roast red peppers: To roast in your

oven, preheat broiler to highest setting. Halve red

peppers and rip out seeds. Place pepper halves, skin

side up, on a cookie sheet. Broil peppers until the

skins are completely black. Leave the oven door ajar

while peppers roast to let steam escape. Place

blackened peppers in a large brown paper sack and

close tightly. Let peppers stand 10 minutes or until

cool enough to handle. Peel skins away from red pepper

flesh, and discard skins. To roast peppers on the

outdoor grill, leave peppers whole and roast covered

over high heat on a gas stove or close to coals.

Follow above method to peel.

 

If your market does not carry smoked fresh mozzarella

cheese, you can substitute 1 1/2 cups of shredded

smoked Gouda (the yield of grating about 8 ounces of

cheese).

 

Yield: 1 12-inch pizza

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Source:

" Rachael Ray, Episode#: TM1A32, © 2006 Television

Food Network "

S(MC format by Chupa Babi):

" 12.27.07 "

Yield:

" 1 pizza "

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Per Serving (excluding unknown items): 547 Calories;

22g Fat (37.0% calories from fat); 22g Protein; 63g

Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol;

1062mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean

Meat; 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 922 4518 0 0 0 0 0 0 0

 

 

 

 

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