July pizza pie

Serves 3
1-9×14″ whole grain flat bread crust
3/4 cup part skim ricotta cheese
1/2 cup sun dried tomatoes (if canned, drain of oil, if dried, soak in boiling water for 30 minutes)
2 cloves garlic, finely minced
1 medium zucchini, finely shredded
2 tsp Italian seasoning blend
1/2 large tomato, sliced thin
1/2 cup red onion, sliced thin
1/2 cup shredded mozzarella cheese
Heat grill to medium heat.
Place shredded zucchini between two paper towels and squeeze out excess moisture, set aside.
In a small food processor, combine ricotta and sun dried tomatoes until a puree is formed.
Spread puree evenly onto flat bread crust.
Sprinkle garlic onto ricotta layer, then layer with shredded zucchini, tomato slices, Italian seasoning, red onion, and shredded mozzarella.
Reduce grill heat to medium low and place pizza on grill for 5-8 minutes, until crust is crisp and cheese is melted.
Cut pizza into 6 even slices and serve!Nutrition Info per 2 slices: 402 calories, 9 g fat, 22 g protein, 55 g carbohydrates, 6 g fiber

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