Title: Marinated Pepper & Zucchini Slaw Topping
Categories: Pizza
Yield: 4 Servings
| 3 | tb | Balsamic vinegar |
| 1 | tb | Olive oil |
| 3/4 | ts | Kosher salt |
| | | Freshly ground pepper; to taste |
| 3 | | Roasted red peppers; skinned, seeded - cut 1/4 inch thick |
| 1 | md | Zucchini; coarsely grated |
| 2 | ts | Fresh lemon juice |
| 3 | tb | Parmesan cheese; shaved |
| 1 | tb | Basil, fresh; thinly sliced |
1. Combine the vinegar, olive oil, 1/4 teaspoon of salt and pepper in a
medium bowl. Add the peppers and toss to coat with the marinade. Let stand
at least 1 hour. Drain. 2. In a small bowl, tosstogether the zucchine,
lemon juice, remaining salt and pepper. 3. When ready to assemble, top the
pizza first with the marinated peppers and then with the zucchini slaw.
SPrinkle with the Parmesan and basil and serve. Use on roasted garlic and
rosemary crust. ~ - - - - - - - - - - - - - - - - - Contributor: NYT
6/25/95 Preparation Time: 0:00