2 slices center cut bacon, cooked and crumbled 3 jalapeños, chopped (remove seeds for milder) 3 oz 1/3 less fat cream cheese, softened 4 oz reduced fat shredded cheddar jack (Sargento) 2 tbsp chopped scallions 8 thin sliced skinless chicken breast cutlets, 3 oz each 1/2 cup Italian seasoned whole wheat breadcrumbs 1 1/2 juicy limes, juice of 1 tbsp olive oil salt and fresh pepper olive oil non-stick spray
About 3 small-medium zucchinis (mine were about 8″)
1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.
For the toppings:
Mild tomato sauce OR pesto
Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
Ricotta cheese or goat cheese, for small dollops on top (optional
Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-sauté. Ground lamb or chicken would be tasty, cooked with lots of garlic.
10 slices bacon, cooked and crumbled
1 cup grape tomatoes, quartered
Dash of salt and pepper
2 cups shredded lettuce
4 burrito sized tortillas
3 ounces cream cheese, softened (room temp is best)
1 tablespoon mayo
1 tablespoon dijon mustard Instructions See full instructions on : centercutcook.com