Three-Cheese Vegetable Pizza

recipe
This hearty pizza is a veggie-lover's delight. Serve it with a tossed green salad and for dessert, fruit sorbet or Italian ice.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 217
Caloriesfromfat 26 %
Fat 6.3 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.9 g
Carbohydrate 30.2 g
Fiber 2.3 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 413 mg
Calcium 0.0 mg

Ingredients

Olive oil-flavored cooking spray
1/2 (8-ounce) package sliced fresh mushrooms
1 (10-ounce) thin crust Italian bread shell (such as Boboli)
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
1 medium-size green or red bell pepper, thinly sliced
2 tablespoons chopped fresh basil
3 tablespoons sliced ripe olives
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon grated Romano cheese

Preparation

1. Preheat oven to 475°.

2. Coat a medium skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms and cook, stirring constantly, 5 minutes or until golden. Set aside.

3. Place bread shell on an ungreased baking sheet or pizza pan. Top bread shell with mushrooms, tomato, onion, bell pepper, basil, and olives; sprinkle with mozzerella, Parmesan, and Romano cheeses. Bake at 475° for 6 to 9 minutes or until cheeses melt. Cut into 8 wedges.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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