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Salad Bar Pizza

Submitted by Tamala

YIELD

8 servings

PREP

25 min

COOK

25 min

READY

50 min

Ingredients

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

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 260g (9.2 oz)

Amount per Serving

Calories 198 29% of calories from fat

% Daily Value *

Total Fat 6g 10%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 13mg 4%

Sodium 217mg 9%

Total Carbohydrate 8g 8%

Dietary Fiber 7g 29%

Sugars g

Protein 21g

Vitamin A 110% • Vitamin C 34%

Calcium 22% • Iron 13%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, High Fiber