Sweet Peppers and Onion Pizza

45 minutes Prep: 20 minutes Cook: 20 minutes

273 calories per serving view nutrition facts

1 pizza suggest servings

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Ingredients


crust
1/2	cup	whole wheat flour
1 1/4	cups	flour, unbleached all-purpose	to 1 1/2 cups
1	teaspoon	yeast, active dry
2	teaspoons	sugar
3/4	cup	water	HOT
1/4	cup	cornmeal	for flouring pan only

topping
1	each	tomato paste	6 ounce can
1	each	sweet yellow bell peppers	medium
1	each	sweet red bell pepper	medium
1	each	yellow onion	medium
1	each	mushrooms, canned	8 ounce can
1	cup	mozarella cheese, fat-free
1	each	tomatoes, canned	Italian style, peeled and drained
2	cloves	garlic	peeled and minced

Directions

Preheat oven to 450 degrees.

First the crust, In a large bowl dissolve the yeast and sugar in hot water.

Add whole wheat flour and 1/2 cup of the un-bleached flour and stir.

Work in the remaining flour till dough is dry enough to roll.

Roll dough on floured surface till thin and the size of a large cookie sheet.

(Mine was so large I had to trim it).

Place on a corn meal floured cookie sheet.

(I used a little oil spray to make the corn meal stick)

Lightly brush the dough with tomato paste (I ended up using only 1/2 of the can).

Slice, mince, shred remaining ingredients place on pizza and slide in the oven for 15-20 minutes.

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Nutrition Facts

Serving Size 248g

Amount per Serving

Calories 273 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 63mg	3%
Total Carbohydrate 59.0g	20%
Dietary Fiber 6.0g	22%
Sugars 5.0g
Protein 9.0g	17%

Vitamin A	22%		Vitamin C	216%
Calcium	4%		Iron	20%

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

How is this calculated?

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Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq