Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light September 1997

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Yield:
6 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns.

  • Place pizza crust on a baking sheet. Sprinkle with half of feta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375° for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil.

Nutrition Facts

296 calories; calories from fat 29%; fat 9.5g; saturated fat 3.8g; mono fat 4g; poly fat 1.3g; protein 12.8g; carbohydrates 39.4g; fiber 2.6g; cholesterol 19mg; iron 3mg; sodium 657mg; calcium 165mg.
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