Zucchini Fontina Pizza
|Pita bread halves||6 (6-Inch Size)|
|Whole wheat tortillas||3 (10-Inch Size)|
|French bread loaf||1 (20 Inches Long)|
|Prebaked pizza shell||1 (15 -Inch Size)|
|Olive oil||2 Tablespoon|
|Finely chopped onions||1 Cup (16 tbs)|
|Chopped fresh thyme/1 teaspoon dried||1 Tablespoon|
|Grated zucchini||2 Cup (32 tbs) (About 1 Medium)|
|Tomato||1 Large, diced|
|Grated fontina cheese||1 3⁄4 Cup (28 tbs)|
Preheat the oven according to the directions for the pizza crust you are using.
In a large skillet, heat the oil and saute the onions and thyme on medium heat for about 5 minutes, until the onions soften.
Add the zucchini and stir in the salt.
Continue to cook for 2 minutes.
Increase the heat and add the tomatoes, stirring for another 1 to 2 minutes.
Remove from the heat.
Spread the zucchini mixture on the pizza crust and sprinkle the cheese on top.
Bake following the instructions given for the crust you are using.