Race Through Time: Whole Grain Zucchini and Red Onion Pizza

Whole Grain Zucchini and Red Onion Pizza

Serves: 2 (1 pizza each)

This is a quick easy meal that I can throw together last minute. It is almost considered a kitchen sink type pizza as any vegetables that you have laying around can be thrown on top of this pizza! This recipe can also be served as an appetizer when entertaining.

1 package Whole Grain Tandoor - Baked Naan (each package contains to sheets of bread)

1/2 zucchini

1/2 red onion

Parmesan cheese

Alouette Cheese (garlic & herb)

fresh basil

ground pepper

salt*

olive oil

Preheat oven to 375 degrees F. Lightly brush tops of Whole Grain Tandoor-Baked Naan with olive oil. If you don't want to use olive oil, you can brush lightly with water to hold moisture. Spread a thin layer of Alouette cheese on the bread. Don't feel like you have to use the entire container of Alouette as a little goes a long way. Slice zucchini into thin rounds and arrange on pizza. Slice red onion thinly and arrange on top of zucchini. Chop up fresh basil and sprinkle on top of pizza along with some Parmesan cheese. Top with pepper and salt (optional). Arrange pizza on a pizza tray and slide into preheated oven. Cook for 10-12 minutes. After 10-12 minutes, pull the pizza out and check bottom of crust to ensure that the pizza is not burning on the bottom (all ovens cook differently). If you like your crust extra crunchy like me, put the pizza back in for 3-4 more minutes to crisp up. Sprinkle with additional Parmesan cheese and let cool for 1 minute. Cut immediately and serve.

Notes: If you can't find or don't have Tandoor-Baked Naan, you can substitute this for pizza dough (homemade or store bought). Any variety of vegetables can be used on this pizza. I am not a huge fan of red onion so I put fresh grape tomatoes on mine. Spinach and squash are also two vegetables that work well on this pizza.

*Tip: I generally do not add the salt to my recipes until the very end. I figure that all the individual ingredients include so much sodium that it is much easier to add it at the end after you taste it then to put it on in the beginning and wish you hadn't!