Prepare outdoor grill for direct grilling on medium-high.
In large bowl, toss zucchini, garlic, oil, oregano, red pepper, and 1/8 teaspoon salt. Grill zucchini 4 minutes or until just tender, turning over once. Transfer zucchini to plate to cool.
Adjust grill heat to medium-low.
Divide dough into 4 balls; cover loosely with plastic wrap. Remove one ball at a time from plastic wrap; transfer to large cookie sheet and gently pat and stretch dough to form 1/4-inch-thick free-form shape, as desired. Repeat.
Carefully lift shaped dough and lay flat on grill. Cook 2 to 3 minutes or until puffed and dough releases easily from grill. Carefully turn crusts over.
Divide ricotta and Gruyère among crusts, spreading evenly. Top with zucchini, then Parmesan and basil. Cook 3 to 5 minutes or until cheese melts and dough is cooked through. Garnish with basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 16.3mg||1 %|
|Potassium 426.5mg||11 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 3.9g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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