Cheesy Pizza Crust

Ingredients

1 cup fresh shredded parmigiano cheese
3 slices provolone cheese
½ cup peperoni, diced
3-4 tablespoons pizza sauce
– optional –
your favorite pizza toppings, diced

Directions

Warm up a non-stick or well-seasoned cast iron pan over medium heat. Dump in the parmigiano and make sure it covers the bottom of the pan evenly. Add the provolone on top.

 

Spread out the pepperoni or other toppings.

Don’t use big slices, dice everything nice and small. The pieces you cut this into will be much smaller than regular pizza, and you’ll want to have a good distribution of toppings.

When the cheese is bubbling and starting to turn brown on the edges, slip a spatula under and make sure it isn’t sticking. 

Once you’re sure it’s not sticking — you should be able to shake the pan and the cheese will slide around — add just enough sauce to cover almost up to the edge.

Slide the pizza out onto a cutting board and let it rest for a minute or two.

This gives the cheese time to set up a little bit, and the sauce time to warm up. (Starting with room-temperature sauce instead of refrigerated is a good idea.)

Slice the pizza before transferring to a plate to serve.

http://cooklikeyourgrandmother.com/2011/07/how-to-make-crustless-pizza/

Zucchini Pizza Bites

Zucchini Pizza Bites

Skinnytaste.com 

Ingredients: 

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• olive oil spray
• salt and pepper
• 2 tbsp quick marinara sauce
• 1/4 cup shredded part skim mozzarella

Directions: 

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Modified slightly from Green Light Bites.