Zucchini Fontina Pizza Recipe
Ingredients
| 6 pita bread halves (6-inch size) | ||
| 3 whole wheat tortillas (10-inch size) | ||
| 1 loaf French bread (16-20 inches long) | ||
| 1 prebaked pizza shell (15 -inch size) | ||
| Olive oil | 2 Tablespoon (TOPPING) | |
| Onions | 1 Cup (16 tbs), finley chopped (TOPPING) | |
| Thyme | 1 Tablespoon, dried (TOPPING) | |
| Zucchini | 2 Cup (16 tbs), grated (TOPPING) | |
| Salt | 1/4 Teaspoon (TOPPING) | |
| Tomato | 1 Large, diced (TOPPING) | |
| Fontina Cheese | 1 3/4 Cup (16 tbs), grated (TOPPING) | |
Directions
Preheat the oven according to the directions for the pizza crust you are using.
In a large skillet, heat the oil and saute the onions and thyme on medium heat for about 5 minutes, until the onions soften.
Add the zucchini and stir in the salt.
Continue to cook for 2 minutes.
Increase the heat and add the tomatoes, stirring for another 1 to 2 minutes.
Remove from the heat.
Spread the zucchini mixture on the pizza crust and sprinkle the cheese on top.
Bake following the instructions given for the crust you are using.
In a large skillet, heat the oil and saute the onions and thyme on medium heat for about 5 minutes, until the onions soften.
Add the zucchini and stir in the salt.
Continue to cook for 2 minutes.
Increase the heat and add the tomatoes, stirring for another 1 to 2 minutes.
Remove from the heat.
Spread the zucchini mixture on the pizza crust and sprinkle the cheese on top.
Bake following the instructions given for the crust you are using.
Chef
