So I needed a pizza for our picnic tonight, so I found the most healthy one I could :) It was really really good!!!
4 servings – serving size: ¼ of recipe
1 Boboli® 100% Whole Wheat Thin Crust Pizza
½ medium size red bell pepper, sliced
1 cup zucchini, cut to ¼-inch rounds
1 cup red onion, sliced
½ cup yellow corn (rinsed + drained, if canned)
½ tsp salt
½ black pepper
2 tsp extra virgin olive oil
1 Tbsp cornmeal
pinch of flour
½ tsp Italian seasoning
⅓ cup Prego® Light Smart Traditional Italian Sauce
1 cup low moisture, part-skim, shredded mozzarella cheese
⅓ cup part-skim ricotta cheese
1 tsp red pepper flakes (or to taste)
½ Tbsp fresh basil
Preheat oven to 500 degrees. Combine red bell pepper, zucchini, red onion and corn in medium size bowl. Add salt, pepper and drizzle with 1½ tsp of olive oil. Toss. Arrange vegetables on a baking sheet. Bake at 500 degrees for 15 minutes.
Meanwhile, sprinkle a lightly floured pizza peel (or baking sheet) with cornmeal. Place pizza crust on prepared pizza peel. Spread sauce evenly on dough, leaving a ½-inch border. Brush pizza border with the remaining ½ tsp of olive oil. Sprinkle Italian seasoning on top of the oil.
Sprinkle ½ cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining ½ cup of mozzarella over vegetable mixture. Dollop with ricotta and shake on red pepper flakes.
Slide pizza onto preheated pizza stone. Bake at 500 degrees for 5 minutes or just until the cheese melts. Top with fresh basil and dig in!
Rossy made this up for a quick lunch this weekend, and it was YUMMY!! So easy too :)
1 Red, 1 yellow, 1 green, and 1 blue
10 pieces of roast beef trimmed of fat and chopped
2 green container of peppers, onions, and mushrooms (can mix and match to your liking)
2 blue container of monterey jack cheese (or cheese of your choice)
4 small corn tortilla shells (or 1- 6" whole wheat)
In a medium skillet saute your peppers, onions, and mushrooms. Once you have your peppers, onions, and mushrooms heat up to the consistency you like ad in the roast beef.
As the roast beef is heating up in a small skillet spray with cooking spray and start to toast your tortilla shell(s).
When the first shell is toasted place it off to the side and then place your other shell in the skilled to toast and top with your peppers, onions, mushrooms, roast beef, cheese and the first shell that was toasted. The cheese should be melted about the time the second shell is toasted.
These were pretty good - but the effort for making them with 2 little boys hanging all over your legs wanting you to play...eh not worth it. However, I really liked having them for leftover the following day with no work needed :)
cilantro or green onions for garnish (optional)
oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
a small spoon (I used a teaspoon,) hollow out the centre of the zucchini
halves, leaving 1/4-inch thick shell on each half. Chop the scooped out
zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess
water with a paper towel,) discarding the rest.
turkey in a large skillet, breaking up as it cooks. When no longer pink, add
the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix
well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and
simmer on low for 15 minutes.
a spoon, fill the hollowed zucchini boats dividing the taco meat evenly,
pressing firmly. Top each with 1 Tbsp of shredded cheese.
with foil and bake for 35 minutes, until cheese is melted and zucchini is
cooked through. Top with cilantro or green onions if desired.