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Entree

Fresno-Valley Zucchini and Raisin Pizza

  • Prep-Time 10 Mins
  • Cook-Time 10 Mins
  • Servings 4

Watch how to make this recipe

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Ingredients

  • 1/3 cup Sun-Maid California Sun-Dried Raisins
  • 1 Tbsp. olive oil
  • 1 large clove garlic, minced or pressed
  • 1 Tsp. grated lemon zest
  • 1 small zucchini (about 1x7 inches)
  • 1 large or 2 small Valley Lahvosh round flat bread
  • 1/2 cup (4 ounces) crumbled feta cheese or soft goat cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp. pine nuts

Directions

  • 1

    PREHEAT oven to 375°F.

  • 2

    COMBINE olive oil, garlic and lemon zest in a medium bowl.

  • 3

    SLIDE a vegetable peeler firmly along the length of the zucchini to make thin ribbons. Mix zucchini ribbons thoroughly with olive oil mixture.

  • 4

    CRUMBLE feta or spread goat cheese evenly over lahvosh.

  • 5

    SPRINKLE raisins over cheese. Arrange zucchini evenly on top, lightly folding and mounding zucchini ribbons. Sprinkle with Parmesan and pine nuts.

  • 6

    BAKE on oven rack or a baking sheet for 10 minutes or until cheese is melted.

Product Used

In This Recipe

12oz_CaliforniaSunDriedRaisins_Box_Front_Website

California Sun-Dried Raisins

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