Here's a grilled pizza for all of those veggies that you are pulling out of your garden this time of year! Or the vegetables that us Montanans are pulling out of OUR gardens. Not sure what you have going on in your neck of the woods. Even if you do not have a garden this is worth a go-- so fresh and summery!
July Pizza Pie
1-9x14" whole grain flatbread 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 flatbread 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