This is an adaptation of a recipe I entered in a cooking contest years ago (pre-op) and won first place. I scored some great prizes but the coolest thing about winning was my recipe was featured on the back of thousands of bags of Sargento Cheese. My pizza has the same flavor profile but a whole lot less fat and carbs. Here's the original version which is still featured on the Sargento web site. It is too die for if I do say so myself but this is a much healthier version...
Shelly's Bruschetta Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with a smear of Garlic Cream Cheese (1 tablespoon Cream Cheese with a 1/2 teaspoon minced Garlic mixed in), Storebought Bruschetta Sauce (Buitoni, Contadina or Trader Joe's or just chopped Tomatoes & Basil), Fresh Basil, and a sprinkle of Mozzarella and Parmesan Cheese. Here's how to make them.In the summer almost every weekend I buy zucchini and yellow squash at the Farmer's Market, at least a few of them get this treatment... I slice them lengthwise, give them just a spritz of olive oil and a sprinkle of Greek seasoning and then grill them on the BBQ. I use the grilled zucchini in all sorts of dishes, pastaless manicotti, a few slices with a cold cut roll-up for lunch or it also makes a great tortilla pizza topping. It will last a few days in the fridge, if you are lucky and none of your non-op family members raid it in the night. It's soooo good.
This week's batch made this quick and easy "better than lasagna" pasta-less deliciousness...
Shelly's Better than Lasagna
Grilled Zucchini Slices (4 small to medium, BBQ'd)
1 cup Marinara Sauce (I use Rao's, jarred)
2 oz. Goat Cheese, crumbled
1 Tablespoon Fresh Basil, chopped
2 Tablespoons Parmesan Cheese
1/4 Cup Mozzarella Cheese
Spoon 1/2 the sauce in a shallow Pyrex casserole dish. Layer 1/2 the grilled zucchini (or summer squash, or combo) on top. Crumble 1/2 the goat cheese, sprinkle 1 Tablespoon of the Parmesan and all the fresh basil on top. Arrange the remaining grilled zucchini on top. Pour remaining sauce over and top with all the remaining cheeses. Bake at 350 for 30 minutes or until bubbly and golden.
For those of you thinking about weight loss surgery but afraid you will be doomed to a life of tasteless, diet food... think again.
