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Ingredientes
- 2 med Red bell peppers
- 1 head garlic
- 1 med Zucchini
- 1/4 tsp Dry basil
- 1 can Refrigerated pizza crust
- Â Â Dough -- 10 ounces
- 1/2 c. Provolone cheese --
- Â Â Shredded
- 1/2 c. Cottage cheese, lowfat
- 1/2 c. Evaporated skim lowfat milk
- 2 x Large eggs
- 1 Tbsp. Parmesan cheese -- grated
Direcciones
- Char red peppers on a baking sheet with whole head of garlic in a 500F oven for 30 min. Place peppers in a paper bag for 10 min or possibly till cold sufficient to handle. Remove peppers from bag; peel and throw away skins. Separate garlic cloves and and squeeze to extract garlic pulp; throw away skins. Set pulp aside.
- Coat a small nonstick skillet with cooking spray; place over medium-high heat till warm. Add in zucchini that has been halved lengthwise and thinly sliced; saute/fry 3 min. Remove from heat; stir in minced roasted peppers and basil; set aside.
- Unroll pizza crust dough; fold corners of dough toward center and pat or possibly roll into a 10-inch circle. Fit dough into a 9-inch pieplate coated with cooking spray; flute edges. Sprinkle provolone cheese over bottom of crust.
- Top with zucchini mix; set aside.
- Position knife blade in food processor bowl; add in cottage cheese and garlic pulp and process till smooth. Add in lowfat milk and Large eggs; process 30 seconds. Pour over zucchini mix; sprinkle with parmesan cheese. Bake at 350F for 40 min or possibly till a knife inserted 1 inch from center comes out clean. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 64 | 47% |
| Total Fat 7.19g | 9% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 236mg | 10% |
| Potassium 272mg | 8% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.91g | 3% |
| Protein 9.81g | 16% |
