Sharp Cheddar & Onion Pizzas
Yield
2 pizzasPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
italian bread shell
prebaked |
* |
| 4 | ounces |
cheddar cheese, very old, sharp
|
|
| 2 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| ½ | cup |
olives
ripe, sliced |
*
|
| ¼ | cup |
red onion
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
italian bread shell
prebaked |
* |
| 115.6 | ml/g |
cheddar cheese, very old, sharp
|
|
| 2 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| 118 | ml |
olives
ripe, sliced |
*
|
| 59 | ml |
red onion
chopped |
|
Directions
Heat oven to 425 degrees F.
Sprinkle each bread shell with ¼ cup of the cheese.
Top with tomatoes, olives, onion and remaining cheese.
Place on ungreased cookie sheet.
Bake at 425 degrees F for 8 to 10 minutes or until cheese is melted.
