Salad Bar Pizza
Yield
8 servingsPrep
25 minCook
25 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pizza shell
9-inch, deep-dish, whole wheat |
*
|
| 1 | pound |
vegetables
freshly chopped, (broccoli buds, cauliflower florets, red and yellow bell pepper , red onion, julienne carrots) |
|
| 2 | teaspoons |
olive oil
|
|
| ¼ | cup |
water
|
|
| 3 | Cloves |
garlic
minced |
*
|
| 2 | cups |
tomato sauce
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
coarsely |
*
|
| 1 | tablespoon |
basil
(or 1 teaspoon dried) |
|
| 1 | tablespoon |
oregano
(or 1 teaspoon dried) |
|
| 2 | cups |
mozzarella cheese
skim, shredded |
*
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pizza shell
9-inch, deep-dish, whole wheat |
*
|
| 453.6 | g |
vegetables
freshly chopped, (broccoli buds, cauliflower florets, red and yellow bell pepper , red onion, julienne carrots) |
|
| 1E+1 | ml |
olive oil
|
|
| 59 | ml |
water
|
|
| 3 | Cloves |
garlic
minced |
*
|
| 473 | ml |
tomato sauce
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
coarsely |
*
|
| 15 | ml |
basil
(or 1 teaspoon dried) |
|
| 15 | ml |
oregano
(or 1 teaspoon dried) |
|
| 473 | ml |
mozzarella cheese
skim, shredded |
*
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 425 degrees F.
Have crusts ready to fill.
Combine the vegetables with the oil, water, and garlic in a non-stick skillet over medium-low heat.
Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes.
Spoon tomato sauce over crusts.
Arrange vegetables evenly over sauce.
Season to taste with salt and pepper and sprinkle with herbs.
Top with the cheeses.
Bake on bottom shelf of oven for 20 to 25 minutes.
Makes two 9-inch deep-dish pizzas.
