Title: Avocado-zucchini pizza
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
           Cornmeal
      3 c  Grated zucchini or crookneck
           -squash
      2    Serrano chiles; minced
      5    Garlic cloves; minced
      1 tb Fresh lime juice
           Kosher salt
           Black pepper in a mill
      1    12 inch pizza shell; (recipe
           -above)
    1/4 c  Extra virgin olive oil
      2 c  (8 ounces) grated or
           -shredded cheese; such as
           -monterey jack, st george,
           -fontina or mozzarella
      2 tb Minced italian parsley or
           -cilantro
      1    Ripe avocado
           Crushed red pepper
      1    Lime; cut into wedges
 
  Preheat the oven to 475 degrees. Place a baking stone in the oven or
  sprinkle a baking sheet or pizza pan with cornmeal.
  
  Toss together the zucchini, chiles, garlic, and lime juice in a small
  bowl. Taste, and season with salt and pepper. Dust a work surface
  with cornmeal, and place the pizza shell on it. Drizzle the olive oil
  over the shell, then spread the zucchini mixture on top. Top with the
  cheese, spreading it evenly over the zucchini. Scatter the parsley or
  cilantro over the cheese.
  
  If you are using a baking stone, sprinkle it with cornmeal. Transfer
  the pizza to the baking sheet, pizza pan, or baking stone. Bake the
  pizza until the crust is lightly golden and the cheese bubbly, 15 to
       20    minutes.
  
  Meanwhile, cut the avocado in half, pit and peel it, and cut it
  lengthwise into thin slices.
  
  Remove the pizza from the oven, and let it rest for 5 minutes. Cut it
  into 8 slices, and top each one with avocado slices. Sprinkle salt,
  pepper and crushed red pepper over the pizza, and serve immediately,
  with lime wedges alongside.
  
  Yield: 4 servings
  
  Notes: Recipe courtesy of Michele Jordan, California Home Cooking
  
  Recipe