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Thin-Crust Vegetable Pizza

Yield 6 servings (serving size: 1/6 of pizza)

Ingredients

  • 1 (6 1/2-ounce) package pizza crust mix
  • 1/3 cup yellow cornmeal
  • 2/3 cup hot water
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 1 large onion, sliced
  • 1 small yellow squash, sliced
  • 1 1/2 teaspoons salt-free herb-and-spice blend
  • 1/4 teaspoon salt
  • 2 tablespoons fat-free Italian dressing
  • 1 tomato, cut into 6 slices
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 260
  • caloriesfromfat 0.0 %
  • fat 7.3 g
  • satfat 3.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.4 g
  • carbohydrate 14.2 g
  • fiber 2.6 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 529 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape dough into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 450° for 5 minutes.

  3. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; sauté 10 minutes or until vegetables are tender. Stir in herb blend and salt.

  4. Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 450° for 10 minutes or until crust is golden and cheese melts.

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