Yield: 8 slices
One recipe Bread Machine Pizza Dough or Hand-Rolled Pizza Dough
Olive oil cooking spray
2 cups sliced fresh mushrooms or baby portabella mushrooms
1/2 medium yellow onion, cut into thin wedges
1/2 red bell pepper, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup marinara sauce
1 cup shredded reduced-fat mozzarella cheese
1. Preheat the oven to 425 degrees F.
2.
Coat an 8-inch square pan with cooking spray and place the mushrooms,
onions, and peppers in the pan. Sprinkle with the salt and pepper and
toss to mix. Spray the vegetables lightly with the cooking spray. Bake
uncovered for about 20 minutes, stirring after 10 minutes, until the
vegetables are tender and nicely browned. Set aside.
3.
Roll the pizza dough into a 14-inch circle and transfer to a 14-inch
pizza pan coated with cooking spray. Set aside for 5 to 10 minutes to
allow the crust to rise slightly.
4. Top
the crust with the sauce, roasted vegetables, and mozzarella cheese.
Bake for about 12 minutes or until the cheese is melted and the pizza
is lightly browned. Serve hot.
Nutritional Facts (per slice)
Calories: 141
Carbohydrates: 22 g
Fiber: 2 g
Fat: 2.9 g
Sat. Fat: 1.6 g
Cholesterol: 8 mg
Protein: 9 g
Sodium: 269 mg
Calcium: 130 mg
Diabetic exchanges: 1 1/2 carbohydrate, 1/2 medium-fat meat
Time-Saving
Tip: substitute 10 ounces frozen (thawed) whole wheat bread dough for
the homemade pizza dough. Or make 4 mini-pizzas using whole grain pita
bread, flatbread, or tortillas for the crusts. (Bake mini pizzas for
about 8 to 10 minutes).
