Vegetarian Pizza
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
boboli shells
|
* |
| 1 | each |
tomatoes
cut into thin wedges, halved |
|
| 1 | cup |
broccoli florets
|
|
| ½ | cup |
red onion
rings |
|
| 1 | x |
basil
dried |
*
|
| 2 | cups |
mozzarella cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
boboli shells
|
* |
| 1 | each |
tomatoes
cut into thin wedges, halved |
|
| 237 | ml |
broccoli florets
|
|
| 118 | ml |
red onion
rings |
|
| 1 | x |
basil
dried |
*
|
| 473 | ml |
mozzarella cheese
grated |
*
|
Directions
Heat oven to 350℉ (180℃).
Place crust on cookie sheet. Top with vegetables.
Bake 10 to 15 minutes or until cheese is melted and topping thoroughly heated.
