Rustic Pizza
Serves 2
Time 25 min
It's fun to experiment with different pizza toppings; try cooked kale or spinach, fresh radicchio or baby arugula, a pile of chopped fresh tomatoes, thinly sliced eggplant and pesto. You can also use 2 to 3 drained, canned plum (or Roma) tomatoes in place of the fresh ones.
Special Diets:
Ingredients
- 2 small premade (homemade or store-bought), pizza crusts, approximately 6 inches diameter
- 1 clove garlic, thinly sliced
- 2 plum tomatoes, thinly sliced
- 1/2 zucchini, thinly sliced
- 1 1/2 tablespoon extra-virgin olive oil
- 2 teaspoons capers, rinsed well
- Handful of fresh herbs: oregano, sage, parsley, basil or rosemary
- 4 pitted Kalamata olives
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
Preheat the oven to 350°F.
Place pizza crusts on a baking sheet.
Divide garlic evenly between crusts.
Layer tomato slices, overlapping slightly to create one row.
Layer zucchini slices, overlapping slightly to create a second row.
Repeat with remaining tomato and zucchini slices so that crusts are almost covered with alternating rows of red and green.
Brush tomato-zucchini layer gently with oil.
Evenly top pizzas with capers, olives, pepper, salt and herbs.
Bake until zucchini wilts slightly but crust is nice and golden, about 15 to 20 minutes.
Nutritional Info:
Per serving: 460 calories (170 from fat), 19g total fat, 1.5g saturated fat, 0mg cholesterol, 660mg sodium, 60g carbohydrates (5g dietary fiber, 4g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 small premade (homemade or store-bought), pizza crusts, approximately 6 inches diameter
- 1 clove garlic, thinly sliced
- 2 plum tomatoes, thinly sliced
- 1/2 zucchini, thinly sliced
- 1 1/2 tablespoon extra-virgin olive oil
- 2 teaspoons capers, rinsed well
- Handful of fresh herbs: oregano, sage, parsley, basil or rosemary
- 4 pitted Kalamata olives
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper