| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
1995 |
16 |
servings |
INGREDIENTS
| 1 |
cn |
Refrigerated pizza dough; (10-ounce) |
|
|
Vegetable cooking spray |
| 1 |
tb |
Olive oil |
| 1 |
c |
Julienne-cut red bell pepper |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 5 |
|
Garlic cloves; minced |
| 1 |
cn |
Artichoke hearts; drained and |
|
|
; coarsely chopped |
|
|
; (14-ounce) |
| 1 |
|
Jar sliced mushrooms; drained (2.5-ounce) |
| 1 1/2 |
c |
Shredded part-skim mozzarella cheese; (6 ounces) |
|
|
Cracked pepper; (optional) |
INSTRUCTIONS
Unroll pizza dough onto a baking sheet coated with cooking spray; pat
dough into a 14 x 10-inch rectangle. Bake at 425 degrees for 5
minutes; set aside.
Heat oil in a nonstick skillet over medium-high heat. Add red bell
pepper, basil, oregano, and garlic; saute 5 minutes. Remove from
heat; stir in artichokes and mushrooms.
Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch
border. Spread the vegetable mixture evenly over cheese, and top with
remaining cheese. Sprinkle with cracked pepper, if desired. Bake at
425 degrees for 10 minutes or until crust is lightly browned. S: 16
appetizers (serving size: 1 appetizer).
Nutritional Information: CALORIES 101 (32% from fat); PROTEIN 4.8g;
FAT 3.6g (sat 1.3g, mono 1.5g, poly 0.6g); CARB 12.7g; FIBER 0.3g;
CHOL 6mg; IRON 1.1mg; SODIUM 256mg; CALC 103mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 97
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