Zucchini Caprese Pizza


Packaged Pizza Crust (such as Stonefire or Boboli crust)
3 tablespoons balsamic vinegar
1 small zucchini, thinly sliced and cut into ¼ inch thick matchsticks
3/4 teaspoon salt
1 tablespoon olive oil
2 garlic cloves, minced
6 tablespoons fresh grated Parmesan cheese, divided
2 teaspoons fresh oregano, chopped
1/4 cup very thinly sliced fresh basil leaves; divided
1 1/2 cups grape tomatoes, halved
3.5 ounces fresh mozzarella cheese, thinly sliced
¼ teaspoon freshly ground black pepper


Preheat oven to 425 degrees.

Bring vinegar to a simmer in a saucepan over medium heat; simmer 10 minutes or until reduced by half.

Combine zucchini and salt in a medium bowl. Toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Transfer zucchini to a paper towel-lined plate and set aside until ready to use.

Place crust on a pizza stone or heavy baking sheet. Combine oil and garlic; brush evenly over crust, leaving a 1-inch border. Sprinkle crust with 3 tablespoons Parmesan, oregano and 2 tablespoon basil leaves. Add zucchini, tomatoes and cheeses. Bake 10 -12 minutes or until cheese melts and crust browns. Drizzle with vinegar; sprinkle with black pepper and remaining basil. Cut into 8 wedges.

Yields: 4 servings; about 400 calories; 16 g fat