Zucchini-Bell Pepper Pizza
- Number of Servings: 6
Ingredients
2 clove Garlic 1 tbsp Extra Virgin Olive Oil 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 cup, strips Green Peppers (bell peppers) 1 cup, sliced Zucchini 0.5 cup Ragu Pizza Sauce, Homemade Sauce 2 serving Tomatoes, Roma, Fresh, 1 Med 4 serving green olives (2 olives - queen size) 1 tbsp Basil 4 oz Mozzarella Cheese, part skim milk 1 serving Boboli 12" 100% Whole Wheat Thin Pizza Crust (1/6 shell)
Preheat oven to 450°.
In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.
Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.
Serving Size: 1 Slice
In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.
Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.
Serving Size: 1 Slice
Nutritional Info Amount Per Serving
- Calories: 149.0
- Total Fat: 7.8 g
- Cholesterol: 11.0 mg
- Sodium: 462.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.7 g
- Protein: 7.2 g
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