White Pizza With Tomatoes Basil And Zucchini Recipes
ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA
A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 2 14" pizzas
Number Of Ingredients 10
Steps:
- In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
- Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
- Remove from the heat and add the tomatoes and basil.
- Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
- Then top with cheese, if you wish, and bake according to the pizza crust directions.
- Enjoy!
Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7
TOMATO WHITE PIZZA
I wrote up this recipe after I had cooked it a few times and decided I liked it. I originally made the white pizza as an excuse to cook up a whole bunch of fresh garlic and tomatoes that I had gotten from a farm. I use generic pre-made pizza crusts because I don't have time to make my own crust. If you get a decent brand they still come out great. The kicker is the salt and olive oil underneath all of the cheese, it makes for a very moist and almost sauce-like pizza topping. The tomatoes add great flavor, texture, and moisture as well.
Provided by Jack 937
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start w./ pizza crust. Cover lightly with olive oil (I drizzle it across the whole thing, then smear it around with my hands so there is a thin layer of olive oil across the whole crust.
- Put minced garlic on pizza crust, spread around until evenly covered.
- Lightly salt.
- Cover with cheese. Cheese should not be too thin, just a single layer of shreds thick.
- Lay sliced tomatoes on pizza. I like to cover as much area as possible, but do to taste.
- Grate romano cheese over the tomatoes. Fairly thin layer.
- Sprinkle parsley flakes on top.
- Bake at 350 for 15-20 minutes until crust is golden brown.
Nutrition Facts : Calories 419.6, Fat 31.7, SaturatedFat 13.4, Cholesterol 72.7, Sodium 705.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 28.1
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