| 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.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”