Asparagus and Zucchini Pizza (So-Slimming 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.

Yield: Makes 8 servings (serving size: 1 slice)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 252mg
  • Calcium: 52mg

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

  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.
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