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Here’s a grilled pizza for all of those veggies that you are pulling out of your garden this time of year!
*If you are using dried sun-dried tomatoes, soak them in a bowl covered in boiling water for 30 minutes prior to using. Drain before using.
Shred the zucchini using your box grater. Place shredded zucchini between two paper towels and squeeze out excess moisture, set aside.
Heat grill to medium heat.
In a small food processor, combine ricotta and the drained sun-dried tomatoes until a puree is formed. Spread puree evenly onto the flatbread crust.
Sprinkle garlic onto the 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 or until crust is crisp and cheese is melted.
Remove pizza from the grill, 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
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!