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Roasted Vegetable Pizzas
Recipe By : from Good-for-You Dinners Pillsbury 1996
Serving Size : 4 Preparation Time :0:30
Categories : Diabetic Italian
Theme Week Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Vegetables***
1 small red pepper -- seeded, cut into 1"
-- pieces (1 cup)
1 small zucchini -- cut into 1/4" thick
-- slices (3/4 cup)
1 small yellow squash -- cut into 1/4" thick
-- slices (3/4 cup)
1 small red onion -- thinly sliced (1cup)
***Vinagrette***
1 tablespoon oil
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning -- dried
1/8 teaspoon pepper
***Pizzas***
2 packages prebaked Italian bread shells (4 shells)
1/2 cup mozzarella cheese -- shredded (2 oz.)
2 tablespoons Parmesan cheese -- grated
Directions:
Heat oven to 450 Degree F. In a large bowl, combine all vegetables. In
small bowl, combine all vinaigrette ingredients; mix well. Pour over
vegetables; toss gently to coat. Place in ungreased 15x10x1" baking
pan.
Bake at 450 Degree F. for 10 minutes.
Meanwhile, place bread shells on ungreased cookie sheet. Stir
vegetables;
spoon onto shells. Bake at 450 Deg. F. for 4 to 6 minutes or until
vegetables are tender and bread shells are hot.
Sprinkle mozzarella and Parmesan cheese over vegetables. Bake an
additional 2 to 3 minutes or until cheese is melted.
4 Pizzas
1 Pizza -- for Diabetics is
1 Protein Choice 1 Fat Choice 4 Starch 2 Fruits/Vegetables
- - - - - - - - - - - - - - - - - -
NOTES : Source: Good-for-You dinners - Pillsbury Classic Cookbook,
Sept.
1996 #187
Kitchen Tip:
Roasting vegetables at a high temperature can create a lot of
steam. Stand to the side of the oven door when opening it.
Healthy Dinner for 4 Menu
Roasted Vegetable Pizzas
Flavoured Sparkling Water
Fruit Sorbet
Best way to serve these pizzas is on Saturday Night while
watching
"Hockey Night In Canada"
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