Zucchini Pizza
Leftovers of this pizza will be delicious for a fast breakfast on the go! It’s not greasy or heavy like some pizzas can be, and you may even be able to convince your kids that green is good!

Makes one pizza (square, “rustic,” or pie shaped)

2 large zucchinis
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Sea salt
Pepper
Red pepper flakes
Pizza dough, either regular or whole wheat

Preheat the oven to 500º. Either dust cornmeal on a baking sheet (a pizza stone is even better) or spray with nonstick spray. Set aside.

Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini with the mozzarella cheese and a dash of salt and pepper. Stir well to mix.

In a small bowl, combine the ricotta cheese and garlic. Season with sea salt and pepper to taste.

Work the pizza dough into whichever shape you desire. Spread the ricotta cheese on top, and then top with the zucchini mixture. Add some pepper flakes if you like spice in your life. Reduce oven temperature to 450º and bake pizza for about 12 minutes, or until the crust begins to turn golden and the cheese has started to bubble.