I told you, we're pizza fanatics. So here's another way to enjoy my favorite meal while sticking to a low-carb diet (for me, South Beach). I made this after being a little disappointed in my choice of toppings for the summer squash crust I made. I wanted to just do it with tomato sauce and mozzarella, but I didn't want to shred another squash and go through all that, so I just decided to make the "crust" out of eggs. Kind of like a frittata, but super thin and covered with toppings. Pizza toppings. Hence my wonderful name "Pizza-inspired Frittatina."
1/2 t dried thyme
fresh cracked pepper
1/4 C tomato sauce
1/4 C lowfat mozzarella
toppings (I used deli pepperoni and sliced olives)
1. Preheat oven to 400 degrees Fahrenheit. Coat pie dish evenly with olive oil cooking spray.
2. In a bowl, beat eggs, thyme, and salt and pepper (base amounts on your preferences, I just used a little bit of each). Pour eggs into pie dish and bake for 5 minutes.
3. Prepare your toppings (I used 5 black olives, sliced, and 3 paper-thin slices of deli pepperoni). After 5 minutes, remove dish from oven. Spread tomato sauce on top and sprinkle with mozzarella. Add toppings and return to oven for 2 minutes.
|Word of advice: orange is not the best color as a background for photographing pizza.|