Garden Veggie Pizza

Taking a vegetable focus to a classic favorite Ingredients 1 pre-made (ex. Boboli) or homemade pizza dough ~1/4 cup pesto 1/2 zucchini 1/2 summer Squash 1 tomato ~1/2 cup shredded parmesan cheese Directions Preheat oven to 450 degrees Remove Boboli pizza from packaging & place on large baking sheet or pizza stone Spoon pesto onto Boboli & spread evenly until pizza is covered – set aside Wash, dry and then thinly slice tomato, zucchini and summer squash To assemble pizza begin by first layering tomato on top of pesto, followed by zucchini and summer squash Finish by sprinkling with shredded parmesan cheese Bake at 450 degrees for 10-15 minutes or until desired crispiness Allow to cool for 5 m

Loaded Sweet Potato

Ingredients: 2 Sweet potato Taco seasoning or substitute any Mexican spices Olive oil ½ chopped yellow onion 1 chopped bell pepper 1 cup of black beans Additional optional toppings: guacamole, corn, salsa, sour cream, any taco topping!! Sour cream substitute: plain greek yogurt, mix in a little Mexican seasoning for extra spice! Preheat oven to 400 degrees. Place sweet potato on baking sheet and bake for 35-45 minutes, or until soft (test by poking with fork). Meanwhile, combine bell pepper, onion, 1-2 tbsp mexican spice and drizzle of olive oil in medium pan. Mix thoroughly and sautee on medium heat 7 minutes, until pepper and onion become soft. Add in black beans and cook until warm. When

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