|2 servings||calories per servings 445||protein serving 16 g||carbs per serving 48 g||total fat per serving 21 g|
Sungolds are a favorite tomato variety, they have incredible flavor and sweetness. This pizza comes together super quick thanks to a pre-baked pita crust. Enjoy zucchini in a whole new way, this raw salad makes a perfect summer side dish!
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
Preheat oven to 375°F. Prepare your mise en place: Peel and mince garlic. Wash and halve tomatoes. Trim ends off zucchini, half lengthwise, and thinly slice crosswise. Pick and finely chop basil leaves. Thinly slice chives.
In a small bowl ricotta, garlic, 1 tablespoon olive oil and 1/2 teaspoon Peachdish salt. Mix thoroughly.
Divide and evenly spread ricotta mixture onto the 2 pita loaves. Place the tomato halves cut side up on the ricotta, and crumble the chevre over all. Place the pitas on a baking pan and place in the oven. Cook 12-15 minutes, or until slightly crispy and the cheese is toasted.
While pizzas cook, make the salad: Place sliced zucchini in a mixing bowl, and add remaining 1 tablespoon olive oil, vinegar, chives and remaining 1/2 teaspoon PeachDish salt. Toss well.
Remove pizzas from oven and top with chopped basil. Sprinkle lightly with PeachDish salt, and cut each pizza into 4 pieces. Serve with zucchini salad on the side. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...