ROASTED VEGETABLE PIZZA

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 h

Ingredients

• 3 medium pepper(s), red, bell
• 1 medium onion(s)
• cooking spray, olive oil-flavored
• 16 ounce(s) whole wheat bread dough loaf, frozen
• 1/2 teaspoon pepper, red, crushed
• 1 cup(s) cheese, mozzarella, part-skim, shredded
• 1 cup(s) tomato(es), red or yellow, chopped
• 1 cup(s) cheese, queso fresco
• 2 tablespoon basil, fresh

Preparation

1. Halve sweet peppers, removing stems, membranes, and seeds. Place peppers, cut sides down, on a baking sheet lined with foil. Lightly coat onion strips with nonstick cooking spray. Place onion strips around peppers. Bake in a 425° oven for 10 minutes. Remove onions and set aside. Bake peppers for 10 to 15 minutes more or until skin is bubbly and browned. Wrap peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, gently pull off the skin. Cut peppers into 1-inch-wide strips.

2. Meanwhile, lightly coat two 12-inch pizza pans with nonstick cooking spray. Divide bread dough in half. Pat half of the dough into an 11-inch circle in each pizza pan, building up edges slightly. Prick bottom of crust with a fork. Do not let rise. Bake in a 425° oven about 10 minutes or until browned. Remove from oven; cool on wire racks.

3. Lightly coat each crust with nonstick cooking spray; sprinkle with crushed red pepper. Top with mozzarella cheese, roasted peppers, roasted onion, and tomato. Sprinkle with queso fresco or feta cheese.

4. Bake in a 425° oven about 7 minutes or until cheese is melted and crusts are crisp. Sprinkle with basil or oregano.

 

Nutritional Info (Per serving):

Calories: 252, 

Saturated Fat: 1g, 

Sodium: 474mg, 

Dietary Fiber: 3g, 

Total Fat: 9g, 

Carbs: 32g, 

Cholesterol: 21mg, 

Protein: 14g

Exchanges: 

Vegetable: 0.5, 

Starch: 2, 

Lean Meat: 0.5

Carb Choices: 2