Post by Karrie on Aug 4, 2006 12:05:39 GMT -5
1 tube (13.8oz) refrigerated pizza crust (Pillsbury)
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped fresh baby spinach
1 cup meatless spaghetti sauce
2 plum tomatoes, thinly sliced
2 cups (8oz) shredded part-skim mozzarella cheese
Unroll pizza crust into a 15in x10in baking pan, coat with nonstick cooking spray; flatten dough and build up edges slightly. Bake at 400 degrees for 8 minutes.
While crust is baking coat a nonstick skillet with nonstick cooking spray, saute the mushrooms, onion, broccoli, green pepper and spinach until crisp-tender.
Spread spaghetti sauce over crust. Top with the sauteed veggies, tomatoes and cheese. Bake for 15-20 minutes or until crust is golden and cheese is melted. Let stand for 10 minutes before slicing.
1 piece = 263 calories; 10 g fat (6 g saturated); 33 mg cholesterol; 644 mg sodium; 24 g carbs; 2 g fiber; 18 g protein.
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped fresh baby spinach
1 cup meatless spaghetti sauce
2 plum tomatoes, thinly sliced
2 cups (8oz) shredded part-skim mozzarella cheese
Unroll pizza crust into a 15in x10in baking pan, coat with nonstick cooking spray; flatten dough and build up edges slightly. Bake at 400 degrees for 8 minutes.
While crust is baking coat a nonstick skillet with nonstick cooking spray, saute the mushrooms, onion, broccoli, green pepper and spinach until crisp-tender.
Spread spaghetti sauce over crust. Top with the sauteed veggies, tomatoes and cheese. Bake for 15-20 minutes or until crust is golden and cheese is melted. Let stand for 10 minutes before slicing.
1 piece = 263 calories; 10 g fat (6 g saturated); 33 mg cholesterol; 644 mg sodium; 24 g carbs; 2 g fiber; 18 g protein.
