1 large zucchini and/or yellow summer squash, trimmed (about 12 ounces)
1/2 medium red bell pepper, seeded and thinly sliced into rings
1/2 medium zucchini, and/or yellow summer squash, thinly sliced
Preheat oven to 450 degrees. Using a food processor or box grater, shred large zucchini. Place in a microwave-safe bowl. Cover with plastic wrap and microwave zucchini on high for 5 minutes. Drain in a colander, pressing out as much liquid as you can. Blot zucchini dry with paper towels. Return to bowl. Stir in pizza crust mix until combined. Turn dough out onto a lightly floured surface and knead until smooth, adding flour if dough is sticky. Cover and let rest about 5 minutes. Using floured fingers, press dough into a 12-inch square or circle. Spread with pizza sauce and top with bell pepper and zucchini slices. Sprinkle cheeses on top. Bake for 8 to 10 minutes or until cheese begins to brown and crust is golden brown. Garnish with crushed red pepper and oregano, if desired.
Nutrition:
Serves 4. Per serving: 280 calories, 7g fat, 2.5g saturated fat, 15mg cholesterol, 440mg sodium, 42g carbohydrate, 3g fiber, 13g protein.