The sausage -- and the twist -- is 100% Bran cereal.
When I happened upon the recipe in a 1984 church cookbook, I knew it would either be awful or delicious. Wrong. And wrong.
It was however quite good and somehow hit just the right retro note on a warm Friday evening.
The bran is barely detectable except on top where it's chewy, crunchy and delightfully nutty (in more ways than one).
ZUCCHINI PIZZA with a TWIST
Hands-on time: 20 minutes
Time to table: 45 minutes
Three ingredients are used in different steps. Midstream, I wished I'd assembled them first, something I rarely do. You'll need a total of:
3 cups grated zucchini (from 1 pound)
1 cup 100% Bran cereal
2 cups grated mozzarella (I used a 2% version)
2 eggs, whisked
2 cups grated zucchini
1/4 cup 100% Bran
1/2 an onion, chopped (this was accidentally forgotten but should be included)
1/2 a green pepper, chopped
1/2 a red pepper, chopped
1/2 teaspoon oregano
1/4 teaspoon basil
1 teaspoon salt
Preheat the oven to 450F. Whisk the eggs in a large bowl, then add the remaining ingredients in a large bowl. Transfer to a 9-inch pie plate sprayed with cooking spray. Bake for 8 minutes.
1/4 cup mozzarella
3/4 cup 100% Bran
1/2 teaspoon oregano
1/8 teaspoon garlic powder
2 tablespoons melted butter
Combine these ingredients in the same bowl. Sprinkle HALF of it over the slightly baked pie.
1 3/4 cup mozzarella
3 Roma tomatoes, sliced thin
1 cup grated zucchini
Spread the mozzarella evenly over the pie, then arrange the tomato slices across the entire pie. Arrange the zucchini around the outside edge, then arrange the remaining cheese/bran mixture from STEP TWO in the middle.
Reduce the oven temperature to 350F. (I forgot to do this.) The recipe says to bake another 20 - 25 minutes. Last night's took 25 minutes, even at 450F. Slice and serve.
Per Serving: 231 Cal (45% from Fat, 24% from Protein, 31% from Carb); 15 g Protein; 12 g Tot Fat; 7 g Sat Fat; 19 g Carb; 6 g Fiber; 342 mg Calcium; 5 mg Iron; 752 mg Sodium; 116 mg Cholesterol, Weight Watchers 5 points
- Another time, I might add an egg or two (or Egg Beaters) to make this more quiche-like.
- While it wouldn't be as retro, I'd also add fresh basil.
CREDIT WHERE CREDIT'S DUE
1984 Guttenberg United Methodist Women's Cookbook, recipe from Ann Kness