National Pizza Day...my way!

From last weeks bread bowl, out comes a sleeve of hoagie rolls adjacent to the slider buns.  They did not get much game play during the Super Bowl Party, but this past week, plenty of turnovers!

One of those featured pizza.  In honor of National Pizza Day (2/9/18), I share this culinary delight.

Process: You take one of those hoagie rolls, steam it, slice it open, lay it flat (we're talking flat bread ICYMI) and fill with your favorite vegetarian toppings.  The starting lineup...Smart Bacon diced, micro-diced red and green pepper, sliced onion, minced garlic, mozzarella cheese, oil, and oregano!

...for the field goal, topped this yummy pizza with sauce and baked it at 450 covered in foil for 15 minutes, then 5 minutes uncovered!  We have a champ!  

stuffed zucchini boat

Ingredients:

1 medium zucchini cut in half lengthwise
2 slices of veggie bacon diced (Smart Bacon)
1/2 c diced green beans
1/4 c diced onion
1/4 c diced yellow pepper
1/2 diced Roma Tomato
2 T sour cream
1/4 c shredded mozzarella
Italian herbs (basil, parsley, oregano), salt, pepper, oil

Directions: Brush oil on zucchini halves, roast for 10-15 minutes on 400 degrees until tender. Cool. Scoop out the flesh. Dice. Saute for 2 minutes with other ingredients, except cheese. Season. Spoon into shells. Roast for 5 minutes. Sprinkle cheese on top, then basil. Roast for 5-10 additional minutes or until cheese is melted or toasted lightly. Cut the stems before serving.