Vegetable Pizza



6 servings (serving size: 1 square)

Recipe from

Oxmoor House

Nutritional Information

Calories 252
Caloriesfromfat 26 %
Fat 7.4 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.3 g
Carbohydrate 33.8 g
Fiber 3 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 470 mg
Calcium 0.0 mg


Cooking spray
1 tablespoon cornmeal
1 (10-ounce) can refrigerated pizza dough
1 medium-size red onion, thinly sliced
2 garlic cloves, very thinly sliced
1 teaspoon olive oil
1/4 pound fresh green beans
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup fat-free ricotta cheese
1/4 cup minced fresh basil
1/2 teaspoon pepper
3 tablespoons sliced ripe olives
4 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese


1. Preheat oven to 450°.

2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; sprinkle with cornmeal. Unroll pizza dough; press into pan.

3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 6 minutes or until tender, stirring often. Add garlic, and cook 2 minutes, stirring often. Remove from skillet, and set aside. Add olive oil to skillet; place over medium-high heat until hot. Add green beans, and cook 2 minutes, stirring often. Set aside.

4. Combine mozzarella cheese and next 3 ingredients; stir well. Spread mixture evenly over pizza crust, leaving a 1/2-inch border. Arrange onion, garlic, and beans over cheese mixture; top with olives and tomato. Sprinkle with Parmesan cheese. Bake at 450° for 12 minutes or until crust is browned. Let pizza stand 5 minutes. To serve, cut into squares.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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