No Cheese Pizza

This recipe is adapted from Dean Ornish's "Eat More, Weigh Less" (HarperCollins, $22.50).
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.
My kids helped me slather on the roasted eggplant and onion.
They thought a pizza without cheese was pretty strange, but they both loved it.
1 onion, roasted andsliced
1 cup canned orfresh tomato puree
1 tsp dried thyme
1 tsp chopped freshbasil
1 tsp chopped freshparsley
1 tsp dried oregano
1 tsp minced garlic
1 tsp black pepper
1/2 tsp salt
1 tsp sugar
1 commercially prepared pizzacrust
1 eggplant, oven roasted
1 zucchini, sliced 1/4inch thick and blanched
1 yellow squash, sliced1/4 inch thick and blanched
2 plum tomatoes, sliced1/4 inch thick
1 tsp chopped freshbasil

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.

additional informations

Recipe group Lunch,Starter,Bread
region Italian
<b>Eat More, Weigh Less</b> : Dr. Dean Ornish Buy direct from:
amazon.com (USA)' />
allen schubert - alathome@clark.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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