The word âsaleâ is a magnet. It catches my eye and draws me in until Iâm hungrily pawing through merchandise, looking for the perfect item to buy. But while most girls are sorting through denim and dresses, Iâm chasing afterâyou guessed itâfresh produce. This week at the grocery store was no different. The reduced prices on firm, green zucchini called my name, and how could I resist? But once I was the proud owner of an overflowing bag of zukes, I needed recipesâand fast.Â
I had already planned on make a thin-crust faux-pizza (no, not a faux-pas) for dinner, and thin rounds of zucchini both visually and tastefully complemented the pepperoni that I spread across the cheese. Within minutes, my scrumptious supper was on the table, and my huge pile of zucchini was already beginning to shrink.
Zucchini and Pepperoni Pizza
serves 1
I used a whole-wheat tortilla, but flour would work as well. Sprinkle a little Parmesan or asiago cheese on the mozzarella for an extra cheesy taste.
1 whole-wheat tortilla
2 tbsp tomato paste
Âź tsp basil
Âź c. shredded mozzarella cheese
6-8 pieces of pepperoni (or more)
½ of a small zucchini, cut into rounds
- Preheat oven to 400°. Spread tomato paste across the tortilla, and evenly sprinkle the basil on top. Spread the cheese over the basil, and top with pepperoni and zucchini. Bake at 400° for 6-8 minutes or until cheese melts. Cut into slices and serve hot.
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