Moosewood: Pizza: Zucchini & Fresh Tomatoes With Fontina

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* Exported from MasterCook *

 

Pizza: Zucchini & Fresh Tomatoes With Fontina

 

Recipe By : Moosewood Restaurant New Classics, page 340

Serving Size : 1 Preparation Time :0:00

Categories : Pizza Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups thinly sliced onions

2 minced or pressed garlic cloves -- up to 3

2 teaspoons salt

2 teaspoons olive oil

2 teaspoons ground fennel seeds

4 cups sliced zucchini*

2 cups chopped fresh tomatoes

1/4 cup chopped fresh basil

2 pizza crusts

(see separate recipe)

2 cups grated Fontina cheese -- (optional)

 

Yields enough for two 14-inch pizzas.

 

In a skillet or large saucepan, sauté 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.

 

*Quarter the zucchini lengthwise, and then slice crosswise into bite-size

pieces.

 

PER 6-OUNCE SLICE: 201 CALORIES, 5.8 G PROTEIN, 2.7 G FAT, 38.9 G

CARBOHYDRATES, 0.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 602 MG

SODIUM, 3.2 G TOTAL DIETARY FIBER

 

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