| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pizza |
2 |
Pizzas |
INGREDIENTS
| 1 |
c |
Chopped fresh ripe tomato |
| 1/2 |
c |
Diced red onion |
| 1/2 |
c |
Diced green bell pepper |
| 1/2 |
c |
Diced red bell pepper |
| 1/4 |
c |
Chopped green onion |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Olive oil |
|
|
Salt to taste |
|
|
Pepper to taste |
| 8 |
oz |
Mozzarella cheese, grated |
INSTRUCTIONS
Put a pizza stone on the lowest rack of the oven. Preheat to 400'F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12" pizza shells with the
cheese (leaving a 1/4" rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.
Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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