Monday, September 6, 2010

Flatbread Pizzas

Easy to make, easy on the diet! One of the reasons that my posting has slowed way down is because I joined Weight Watchers about 4 weeks ago. 12 pounds down and I'm convinced the plan works. Of course, this means I will have to say goodbye to about 90% of the recipes on my blog (sigh)...

Hopefully, this means I'll be gathering up, testing and sharing lots of healthy alternatives!

Flatbread Pizza

-Several small or medium tomatoes, sliced thick and seeded (I used 6 small heirloom)
-3 small zucchini, sliced thick
-5 or 6 cloves garlic, peeled and sliced thick
-2 tbs olive oil
-Pinch of salt and pepper
-2 cups sliced mushrooms
-1 tbs butter or butter alternative
-Pinch of salt and pepper
-4 large pieces of flatbread (I used Flat-Out Light)
-1 cup fresh basil leaves
-1/2 cup low-fat or fat-free mozzarella

Toss together the tomatoes, zucchini, garlic, olive oil, salt and pepper into an oven-safe baking dish, and roast at 450 degrees for 30-40 minutes. Set aside.

(Mushrooms optional!) In a medium sautee pan, combine the butter, mushrooms, salt and pepper. Sautee for 5-10 minutes, until soft, add to tomatoes.

Lower heat in oven to 400 degrees, pre-heat pizza stone for 10 minutes. Add the flatbreads and heat for an additional 5 minutes.

Assemble your pizzas! Load up with the veggies, top with basil leaves and cheese. Add grated parmesan if you feel like it.

Bake on the pizza stone for 10 minutes at 400 degrees. Enjoy!

(I estimated about 6 points per pizza, if you keep count)