No Cheese Pizza

[vegelady]

     This recipe is adapted from Dean Ornish's "Eat More, Weigh Less" .
     Chef Jean-Marc Fullsack, who works with Ornish at the Preventive Medicine Re Institute in California, created
     this nearly fat-free pizza.
     The secret here is roasting the onion and eggplant.
     Instead of making my own crust, I used a Boboli and topped it with Fullsack's topping.
     You can add whatever you like.


     Ingredients:


     1 onion, roasted and sliced
     1 cup canned or fresh tomato puree
     1 teaspoon dried thyme
     1 teaspoon chopped fresh basil
     1 teaspoon chopped fresh parsley
     1 teaspoon dried oregano
     1 teaspoon minced garlic
     1 teaspoon black pepper
     1/2 teaspoon salt
     1 teaspoon sugar
     1 commercially prepared pizza crust
     1 eggplant, oven roasted
     1 zucchini, sliced 1/4 inch thick and blanched
     1 yellow squash, sliced 1/4 inch thick and blanched
     2 plum tomatoes, sliced 1/4 inch thick
     1 teaspoon chopped fresh basil



     Directions:


     Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley,
     oregano, garlic, pepper, salt, and sugar and stir to combine.
     Spread the mixture over the crust.

     Chop the flesh of the roasted eggplant and spread over the sauce.
     Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.

     Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

     Per serving: 111 calories, 4 g protein, 26 g carbohydrates, 1 g fat, 0 mg cholesterol, 527 mg sodium.
     Calories from fat: 6 percent.