Three-Cheese Veggie Pizza
Use this cheese pizza recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy.
Recipe by Cooking Light January 2005
Credit: Randy Mayor; Styling: Melanie J. Clarke
345 calories; calories from fat 30%; fat 11.5g; saturated fat 5.4g; mono fat 4.1g; poly fat 1.1g; protein 17g; carbohydrates 42.2g; fiber 1.6g; cholesterol 19mg; iron 3.2mg; sodium 860mg; calcium 393mg.