Tomato and Pepper Pizza

 

Tomato and Pepper Pizza

Serving Size:

It can serve four to five people and total time for preparation is about 40 minutes.

Nutritional Value:

A total of 375 calories, 9 g fat, 26 mg of cholesterol, 58 g of carbohydrates, 17 g of protein,

 8 g of fibre, 531 mg of sodium and 586 mg of potassium.

Ingredients:

• 1 medium zucchini
• 1 pint of small tomatoes
• 2 tablespoons of tomato puree
• 8 fresh basil leaves
• 2 teaspoons fresh oregano
• Quarter teaspoon of salt
• Half a teaspoon of grounded pepper
• Cornmeal
• 1 pound whole wheat pizza dough
• 4 ounces mozzarella cheese
• 1 yellow bell pepper
• 3 tablespoons of parmesan cheese

How to prepare:

Preheat oven to medium-high. Cook zucchini until it is relaxed, for around 4 minutes. Decrease 

high temperature to low. Process tomatoes, tomato puree, basil, oregano, salt and pepper in a 

food processor until smooth, scratching down the sides as required.

Sprinkle cornmeal onto a pizza peel or substantial baking sheet. Reveal the mixture and 

exchange 
it to the arranged peel or heating sheet, verifying the underside of  the  batter  is totally covered 

with cornmeal. Slide the covering onto the oven; and close the top. Cook until  

delicately sautéed, for 3 to 4 minutes.

Utilizing a spatula, flip the crust. Spread the tomato mixture on the covering, leaving a 1- inch

 fringe. Layer with mozzarella, ringer pepper and the zucchini and finally sprinkle on the

 parmesan. Shut the top again and cook until the cheddar has softened and the base of the crust 

has caramelized, for around 8 minutes and it is ready to eat.