Garden Salad Pizza
Yield
2 medium pizzasPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tomatoes
ripe, fresh, chopped |
|
| ½ | cup |
red onion
diced |
|
| ½ | cup |
green bell peppers
diced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | ounces |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tomatoes
ripe, fresh, chopped |
|
| 118 | ml |
red onion
diced |
|
| 118 | ml |
green bell peppers
diced |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
Directions
Put a pizza stone on the lowest rack of the oven.
Preheat to 400℉ (200℃).
(If you use a metal pan instead, do not preheat the pan).
Toss the vegetables with oil and vinegar.
Cover two 12 inch pizza shells with the cheese (leaving a ¼ inch rim); sprinkle the vegetable mixture over the cheese.
Slide the pizzas onto the pizza stone.
Bake for 15 minutes, or until the crust is golden brown.
