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1
Preheat oven to 400 degrees F.
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2
If you are using jarred red peppers, drain them very well and pat peppers dry with paper towels.
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3
Place peppers in a food processor and pulse-grind into a paste.
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4
Spread paste in a thin layer on a thin crust shell.
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5
Top paste with thin slices of smoked fresh mozzarella cheese.
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6
Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients.
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7
Toss discs well to evenly coat with seasonings.
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8
The zucchini discs will have a flavor similar to pepperoni.
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9
You have just made zucchinironi!
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10
Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or you pie will be wet.
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11
Bake directly on oven rack or on a preheated, perforated pizza pan.
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12
Bake 10 minutes on the middle rack of preheated oven or, until cheese is bubbly and golden and edges of pizza are crisp.
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13
Tidbits: How to roast red peppers: To roast in your oven, preheat broiler to highest setting.
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14
Halve red peppers and rip out seeds.
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15
Place pepper halves, skin side up, on a cookie sheet.
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16
Broil peppers until the skins are completely black.
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17
Leave the oven door ajar while peppers roast to let steam escape.
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18
Place blackened peppers in a
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large brown paper sack and close tightly.
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20
Let peppers stand 10 minutes or until cool enough to handle.
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21
Peel skins away from red pepper flesh, and discard skins.
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22
To roast peppers on the outdoor grill, leave peppers whole and roast covered over high heat on a gas stove or close to coals.
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23
Follow above method to peel.
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24
If your market does not carry smoked fresh mozzarella cheese, you can substitute 1 1/2 cups of shredded smoked Gouda (the yield of grating about 8 ounces of cheese).
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25
SERVES 2; Calories: 379; Total Fat 10 grams; Saturated Fat: 1 grams; Protein: 37 grams; Total carbohydrates: 35 grams; Sugar: 11 grams; Fiber 4 grams; Cholesterol: 12 milligrams; Sodium: 1,292 milligrams
