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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Roast the grape tomatoes and zucchini ahead, and refrigerate. Use the mixture as a topping for this hearty pizza or as a side dish for grilled chicken or fish. Ingredients:
1 (10-ounce) italian cheese-flavored thin pizza crust (such as boboli) |
1/3 cup commercial pesto |
3 cups roasted zucchini and tomatoes |
1 cup (4 ounces) preshredded part-skim mozzarella cheese |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 500°. Place pizza crust on rack in oven while preheating, and heat 5 minutes.
2. Remove crust from oven; place on an ungreased baking sheet. Spread pesto evenly over crust. Top with Roasted Zucchini and Tomatoes; sprinkle evenly with cheeses. Bake at 500° for 7 minutes or until cheeses melt.
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