pizza

If you’ve never had this amazing green, it’s heartier than spinach and a less bitter than kale.  It holds up beautifully on top of a pizza crust and takes the guilt out of pizza by adding lots of greenery.  You can even use a gluten-free crust if you prefer.  It’s also a great way to use up left over pasta sauce. This recipe only calls for 2/3 of a cup.  I love using premade pizza shells that can be heated to perfection in ten minutes. Don’t be limited by these ingredients – add any additional toppings you like. I consider this pizza, perfect as is, but you can also use it as a starting point for your own creative ideas.  Let us know what you think.

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In this recipe, I use fresh zucchini with a pre-made pizza crust and my favorite brand of marinara sauce.  I also made a vegan “cheese” using only two ingredients – pine nuts and salt.  It’s a very quick non-dairy cheese that adds all of the zest of real cheese with none of the cholesterol.

My non-vegan friend, Melissa,  tasted this and told me she would actually order this in a restaurant instead of a pizza with meat toppings – that’s the ultimate compliment.  The zucchini, which is sliced extra thin, looks delicate and inviting, making this quick-dish look very impressive.  You don’t have to tell anyone that it’s only semi-homemade.

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