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California Veggie Pizza
Recipe By : Fast and Healthy Magaizne, Jan. '94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Broccoli Cheese
Peppers Pizza
Sept23 Tomatoes
Using Frozen Bread Dough Healthwise
Amount Measure Ingredient -- Preparation Method
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2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough -- thawed
1/4 cup water
1 1/2 cups small brococli florets
1 yellow bell pepper -- in 1/8" wide strips
3 tablespoons chopped red onion
2 cloves garlic -- minced
3 Roma tomatoes -- thinly sliced
1 tablespoon fresh basil -- in thin strips
3/4 cup shredded Provolone cheese
Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll ech into a 7" circle. Place
on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for
8 minutes. (If crusts puff during baking, flatten slightly with spoon).
Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli,
bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer
until vegetables are crisp-tender, 3-4 minutes. Set aside.
Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable
mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an
additional 7-9 minutes or until cheese is melted and crusts are golden brown.
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NOTES : Per pizza: 470 calories, 12 g. fat, 24 mg. chol. If fresh basil in
unavailable use 1 tsp. dried.
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