YIELD: 12 SERVINGS
24 slices canned pineapple, drained; reserve ⅔ cup juice
2 Tbsps. olive oil
4 garlic cloves, minced
8 zucchinis, cut lengthwise into ½" slices
6 red bell peppers, sliced
2 red onions, cut into ½" slices
1 (10 oz.) prepared thick pizza crust
2 cups herbed cream cheese (can be low fat or fat free)
3 cups shredded mozzarella or jack cheese (can be low fat or fat free)
1. Combine reserved pineapple juice, oil and garlic.
2. Grill zucchini, bell peppers, onions and pineapple slices, brushing with juice mixture during grilling. Discard juice mixture after grilling.
3. Cut pizza crust in half crosswise then slice each half horizontally into strips.
4. Spread cut side of crusts with cream cheese; layer on bottom half of each crust: evenly dividing zucchini, peppers, pineapple slices and onions. Sprinkle with cheese and place the rest of the pizza crusts on top. Can place under broiler for a few seconds to melt cheese.
Photo and recipe: Dole
