Ww Core Zucchini Crust Cheese Pizza Food

WW CORE - BUBBLING PIZZA CASSEROLE

Steps:

• Preheat oven to 350.
• In skillet, brown meat over medium heat, stirring to crumble.
• Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
• Add veggies
• Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
• Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
• Bake for 25 minutes.
• Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
• Let stand 5 minutes before serving.

ZUCCHINI CRUST PIZZA

Steps:

• Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
• Preheat oven to 350.
• Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled.
• Bake 20-25 minutes, or until surface is dry and firm.
• Brush top with olive oil and broil under moderate heat for 5 minutes.
• Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.

WW GOURMET PIZZA

Steps:

• Coat a large nonstick pan with cooking spray. Warm pan over medium heat. Add onions and reduce heat to medium low. Cook for 15 to 20 minutes, stirring frequently, until onion browns and become very fragrant.
• Meanwhile, prepare pizza crust for baking according to package directions. Mince tomatoes and crumble cheese. Tear spinach into pieces. Preheat oven to 425.
• Spread caramelized onions on pizza crust and bake for 12 minutes. Remove from oven and add tomatoes, spinach, and cheese. Bake until cheese is melted, about 3 more minutes. Season with pepper and serve.

WW CORE POLENTA CRUST PIZZA

Steps:

• Preheat the oven to 425.
• spray two 8 or 9-inch round cake pans with nonfat cooking spray
• Line the bottoms of each pan with circles of parchment paper.
• To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• Cook at full power for 4 minutes.
• Stir well and cook again at high power for 2 more minutes.
• Stir again and cook at high power for another 2 minutes.
• Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
• Spread the polenta evenly in the bottom of the two pans.
• Place the pans in the oven and bake for 12 minutes.
• While the crust is cooking, prepare your toppings.
• Sauté the vegetables lightly in a non-stick pan until onion begins to soften.
• After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
• Sprinkle with chopped garlic.
• Return to the oven for about 10 minutes, until toppings look done.
• Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
• Cut into fourths and serve.