Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Plum tomatoes -- slice thin |
| 2 smalls | Zucchini -- slice thin |
| 1 \N | 12\" pizza crust |
| ½ teaspoon | Salt |
| 2 teaspoons | Olive oil |
| ¼ teaspoon | Garlic -- minced |
pn Crushed red pepper flakes ¾ c Nonfat ricotta cheese 2 tb Parmesan; grated Preheat oven to 450~. Arrange slices of tomatoes and zucchini alternately in concentric circles over crust. Sprinkle with salt. Combine olive oil, garlic and red pepper flakes and brush on veggies. Spoon dollops of ricotta cheese over top. Sprinkle with Parmesan. Bake 10 minutes. Per Slice: 195 Cal; 5 Gr Fat.
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