Friday, May 30, 2014

Asparagus, Zucchini & Gorgonzola Pan Pizza

Eggs make a great meal and are an ideal protein food we always have in the refrigerator.  So tonight for dinner, we shared this pan pizza, inspired by a recipe from Donna Hay

Asparagus, Zucchini & Gorgonzola Pan Pizza
(Serves 2)

Pizza Dough
1 tsp. Rapid Rise Yeast
3/4 cup Whole Wheat Pastry Flour
1/4 tsp. Sugar
1/2 tsp. Caraway Seeds
Dash Salt
1 1/2 tsp. Olive Oil
1/4 cup Warm Water
Mix and knead in mixing bowl until dough leaves sides of bowl.  Spray with Pam.  Cover bowl with damp cloth.  Let rise about 45 minutes.

Heat 1 tsp. oil in 7 inch saucepan.  Press dough into pan.  Add:
1/2 cup Ricotta Cheese, part skim
2 Tbsp. Gorgonzola Cheese
1 Tbsp. Parmesan Cheese
Mixed, then spread across top of dough.
Top with
1/2 small Zucchini, shredded
8-10 Fresh Asparagus, peeled and thinly sliced

Cover pan with lid and cook over medium heat 5-8 minutes.
Break 2 Eggs over vegetables and cheese.
Place pan under preheated oven broiler and broil 4 minutes until eggs are set.  I placed the pan on the bottom shelf of a small oven.

Here's another favorite egg dish:
Spanish Style Fideos with Egg, inspired by Clean Eating Magazine.

Have a great weekend!

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