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Asparagus and Zucchini Pizza (So-Slimming Slice)

Photo: Quentin Bacon
Yield Makes 8 servings (serving size: 1 slice)
Prep: 15 minutes; Cook: 10 minutes.Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.

Ingredients

  • 8 asparagus spears (about 6 ounces)
  • Prebaked pizza crust
  • 1 cup thinly sliced zucchini
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons (1 ounce) shaved fresh Parmesan cheese

Nutrition Information

  • calories 142
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 252 mg
  • calcium 52 mg

How to Make It

  1. Break off and discard ends of asparagus spears; slice spears diagonally, crosswise into 1/2-inch pieces. Place a prebaked pizza crust on a shallow baking pan; top with thinly sliced zucchini. Sprinkle with asparagus pieces; drizzle with olive oil. Bake 10-12 minutes or until vegetables are tender. Top with fresh lemon juice, fresh thyme leaves, and shaved fresh Parmesan cheese. Cut into 8 slices; serve.