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Three-Cheese Vegetable Pizza

Yield 8 servings (serving size: 1 wedge)
This hearty pizza is a veggie-lover's delight. Serve it with a tossed green salad and for dessert, fruit sorbet or Italian ice.

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

Nutrition 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

How to Make It

  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.

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