Asparagus and Zucchini Pizza (So-Slimming Slice)

 Recipe
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.

Yield:

Makes 8 servings (serving size: 1 slice)

Nutritional 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

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

Preparation

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.

Note:

Lori Powell,

March 2011
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