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California Veggie Pizza

 

34

Yield

3

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

2 teaspoons cornmeal
1 loaf bread dough
honey wheat, thawed
*
¼ cup water
1 ½ 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
¾ 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 to 4 minutes.

Set aside.

Top each partially baked crust with ⅓ of the tomatoes.

Arrange vegetable mixture evenly over tomatoes.

Top with basil and cheese.

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 581g (20.5 oz)
Amount per Serving
Calories 1695% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 12g
Vitamin A 46% Vitamin C 301%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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