ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Three-Pepper Pizza

Photo: Oxmoor House
Yield 6 servings (serving size: 1 wedge)

Ingredients

  • 1/4 teaspoon Italian seasoning
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 1 (12-inch) prebaked refrigerated pizza crust
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
  • 1/2 onion, chopped

Nutrition Information

  • calories 236
  • caloriesfromfat 0.0 %
  • fat 6.1 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.3 g
  • carbohydrate 36.2 g
  • fiber 2.1 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 352 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

  3. Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.

  4. Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.

All-New Complete Step-by-Step Diabetic