California Veggie Pizza

30 minutes Prep: 10 minutes Cook: 20 minutes

159 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

2	teaspoons	cornmeal
1	loaf	bread dough	honey wheat, thawed
1/4	cup	water
1 1/2	cups	broccoli florets	small size
1	each	sweet yellow bell peppers	cut into 1" wide strips
3	tablespoons	red onion	chopped
2	cloves	garlic	minced
3	each	tomatoes	roma, thinly sliced
1	tablespoon	basil	fresh, in thin strips
3/4	cup	provolone cheese	shredded

Directions

Heat oven to 450 F.

Spray cookie sheets with Pam.

Sprinkle evenly with cornmeal.

Divide dough into thirds.

Press or roll each into a 7 inch circle.

Place on coated cookie sheets.

Prick crusts generously with fork.

Bake at 450 F for 8 minutes.

If crusts puff during baking, flatten slightly with spoon.

Meanwhile, bring water to a boil in nonstick medium skillet.

Add broccoli, bell pepper, onion and garlic.

Return to a boil. Reduce heat.

Cover and simmer until vegetables are crisp-tender, 3-4 minutes.

Set aside.

Top each partially baked crust with 1/3 of the tomatoes.

Arrange vegetable mixture evenly over tomatoes.

Top with basil and cheese.

Bake at 450 F for an additional 7-9 minutes or until cheese is melted and crusts are golden brown.

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Nutrition Facts

Serving Size 545g

Amount per Serving

Calories 159 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 36mg	2%
Total Carbohydrate 37.0g	12%
Dietary Fiber 5.0g	21%
Sugars 20.0g
Protein 5.0g	10%

Vitamin A	25%		Vitamin C	246%
Calcium	10%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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