Tuesday, April 5, 2011

Veggie Pizza

Veggie Pizza


1       - medium zucchini, thinly sliced
1       - yellow squash, thinly sliced
1       - cup sliced fresh mushrooms
1/2    - cup chopped onion
1/2    - cup chopped green pepper
         - Vegetable cooking spray
1       - (8-ounce) can no-salt added tomato sauce
1 1/2 - teaspoons dried Italian seasoning
1/4    - teaspoon salt
         - Whole Wheat Crust
1/2    - cup freshly grated Parmesan cheese
2       - cups (8-ounces) shredded part skim mozzarella cheese
4       - Roma tomatoes, sliced


Step 1
- Cook first 5 ingredients in a large non stick skillet coated with cooking spray, covered, over medium-high heat 8 to 10 minutes or until crisp-tender. Drain and set aside

Step 2
- Combine tomato sauce, Italian seasoning, and salt, spread mixture evenly over Whole Wheat Crust, and layer with cooked vegetables, cheeses and sliced tomatoes.

Step 3
- Bake at 450 degrees for 20 minutes or until cheese melts and crust is browned around edges.

Yield: 4 servings

Calories 466 (32% from fat)
Fat 16.7g (8.3g saturated)
Cholesterol 41mg
Sodium 624mg
Carbohydrate 54.3g
Fiber 4g
Protein 25.9g

Whole Wheat Crust


1/2    - cup warm water (105 to 115 degrees)
1       - tablespoon sugar
1       - tablespoon olive oil
1 1/2 - teaspoons active dry yeast
3/4    - cup whole wheat flour
3/4    - cup all-purpose flour
         - Vegetable cooking spray


Step 1
- Combine first 4 ingredients in a bowl, gradually add flours, mixing well after each addition

Step 2 
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic. place in a bowl coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.

Step 3
- Punch dough down, and pat evenly into a 12-inch pizza pan coated with cooking spray

Step 4
- Bake at 450 degrees for 5 minutes.

Yield: one 12-inch pizza crust

Calories 216 (16% from fat)
Fat 3.8g (0.5g saturated)
Cholesterol 0mg
Sodium 1mg
Carbohydrate 39.3g
Fiber 1.3g
Protein 5.3g

Recipe By: Lynda Venens
From: Winter Park, Florida
Book: Southern Living
Page: 194

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