| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Vegetarian, Low-cal, Salads, Pizza |
9 |
Servings |
INGREDIENTS
| 2 |
|
Prepared 9-inch deep-dish whole-wheat crusts |
| 1 |
lb |
Cut-up fresh vegetables (broccoli buds, |
|
|
Cauliflower florets, red and yellow bell pepper |
|
|
Rings, sliced red onion, julienne carrots) |
| 2 |
ts |
Olive oil |
| 1/4 |
c |
Water |
| 3 |
lg |
Cloves garlic, minced |
| 2 |
c |
Plain tomato sauce |
|
|
Salt and coarse-ground black pepper |
| 1 |
tb |
Fresh basil leaves (or 1 teaspoon dried) |
| 1 |
tb |
Fresh oregano leaves (or 1 teaspoon dried) |
| 2 |
c |
Shredded skim-milk mozzarella cheese |
| 4 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the
vegetables with the oil, water, and garlic in a nonstick skillet over
medium-low heat. Cook, uncovered, stirring occasionally, until water
evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange
vegetables evenly over sauce. Season to taste with salt and pepper and
sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for
20 to 25 minutes.
Makes two 9-inch deep-dish pizzas.
Nutrients (per quarter of a pizza): Calories 277 Protein 14.2 grams Fat 6.5
grams Cholesterol 15.0 mg Fiber 4.1 grams Sodium 1130 mg
SOURCE:[ MODERN MATURITY: Feb/March 1990 ] Posted By: Fred Peters
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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