| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Vegtime4 | 4 | servings | |
INGREDIENTS
| 1 | c | Chopped fresh asparagus |
| (into 1-inch lengths) | ||
| 1 | md | Red bell pepper |
| Cut into short narrow strips | ||
| 12 | Prepared pizza crust | |
| Up to 14-inch | ||
| 1 | c | Marinara or pizza sauce |
| 1 | c | Shredded part-skim mozzarella |
| Dried oregano to taste |
INSTRUCTIONS
4 SERVINGS LACTO MEAL PLAN: Serve with a mixed green salad, combining a mild lettuce with any fresh spring leafy green, such as arugula, watercress or a tender Asian green, plus any other salad vegetables left from the week's meals. You can also add a cup of chickpeas to the salad to make it more substantial. Preheat oven to 425 F or according to directions on pizza crust package. Steam asparagus and bell pepper with a small amount of water in a saucepan, covered, until crisp-tender. Drain vegetables well. Place crust on baking sheet and spread sauce evenly over it. Sprinkle with cheese, then asparagus mixture. Top with a sprinkling of dried oregano. Bake until the cheese is bubbly, 8 to 10 minutes. Remove from oven, let stand 2 to 3 minutes, then cut into 4 large or 8 small wedges to serve. PER SERVING: 255 CAL; 16G PROT.; 9G TOTAL FAT (4G SAT. FAT); 30G CARB.; 22MG CHOL.; 817MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 60 Converted by MM_Buster v2.0l.
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