Entree
Fresno-Valley Zucchini and Raisin Pizza
- Prep-Time 10 Mins
- Cook-Time 10 Mins
- Servings 4
Watch how to make this recipe
Ingredients
- 1/3 cup Sun-Maid California Sun-Dried Raisins
- 1 Tbsp. olive oil
- 1 large clove garlic, minced or pressed
- 1 Tsp. grated lemon zest
- 1 small zucchini (about 1x7 inches)
- 1 large or 2 small Valley Lahvosh round flat bread
- 1/2 cup (4 ounces) crumbled feta cheese or soft goat cheese
- 1/4 cup shredded Parmesan cheese
- 1 Tbsp. pine nuts
Directions
-
1
PREHEAT oven to 375°F.
-
2
COMBINE olive oil, garlic and lemon zest in a medium bowl.
-
3
SLIDE a vegetable peeler firmly along the length of the zucchini to make thin ribbons. Mix zucchini ribbons thoroughly with olive oil mixture.
-
4
CRUMBLE feta or spread goat cheese evenly over lahvosh.
-
5
SPRINKLE raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.
-
6
BAKE on oven rack or a baking sheet for 10 minutes or until cheese is melted.
Product Used
In This Recipe
