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Recipe Name: Zucchini-roni Pizza
1(14. oz) thin-crust packaged pizza shell, such as Boboli®
2 medium red peppers; roasted
12 oz. part skim mozzarella cheese, sliced thin
1 small zucchini; sliced thin (like pepperoni would be)
2 cloves garlic; minced
1 Tbsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1 tsp. dried Italian seasoning
Morton Lite Salt®
Preheat oven to 400Fdegrees.
Place the zucchini slices in a small bowl and combine with the garlic, red pepper flakes, Italian seasoning, olive oil, and a dash of salt.
Toss and let "marinate". (The zucchini discs will have a flavor similar to pepperoni)
Place red peppers in a food processor and pulse to a paste. Spread in a thin layer over the pizza crust.
Top paste with the mozzarella cheese.
Arrange the zucchini slices over the pie; do not overlap them.
Bake directly on the rack or on a preheated pizza pan. Bake 10 minutes, or until the cheese is bubbly and golden.
Makes: 12 servings
Serving size: 1/12 recipe
LA Exchange: 1 Vegetable, 1 Starch, 1/2 Dairy
Please remember to use this recipe in moderation while in your weight loss program for continued success.
10/14/2013----game ON! 213
Weekly Losses with Official WI day on Mon:
Week 1 Oct 21: WI 210.4 Loss: 2.6 lbs.
Week 2 Oct 31: WI 209.4 Loss: 1.0 lbs.
Week 3 Nov 4: WI 208.8 Loss: 0.6 lbs. WW
Week 4 Nov 11: WI 208.2 Loss: 0.6 lbs.
Week 5 Nov 18: WI 203.2 Loss: 5 lbs
Week 6 Nov 25: WI