Description: A yummy vegetarian pizza alternative - not too saucy and with different things you wouldn't expect on a pizza. But very good!

Serving Size: 1 Large Pizze

Time: 30 minutes

Preparation: Preheat oven to 425 degrees.

Difficulty: Easy

  • 1 refrigerated pizza crust
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 zucchini - coarsely grated
  • 1 tablespoon olive oil
  • 1 - 15oz can Italian diced tomatoes (not drained)
  • 1 - 15 oz can black beans (drained)
  • 1/2 tsp salt
  • 12 oz - shredded mozzeralla or any blend of cheese you prefer
  • Roll out pizza crust on edged baking sheet. Bake at 425 for 8 minutes.
  • Saute onion and garlic in olive oil in a large skillet until tender. Add zucchini and cook for 2 minutes. Add salt, beans and tomatoes and bring to a boil. Simmer for a few more minutes. Drain off juice.
  • Sprinkle half of your cheese on the pre-baked crust and then layer on your bean/zucchini mixture. Finish with rest of cheese.
  • Bake for 10 minutes or until crust is a golden brown and cheese is melted.