Friday, February 20, 2009

Hungry Girl Recipe: Just Veggin' Pizza

Ingredients: 1 can refrigerated Pillsbury Classic Pizza Crust dough 1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces) 1 small zucchini, thinly sliced widthwise, ends removed 3/4 cup canned tomato sauce with Italian seasonings 3/4 cup shredded fat-free mozzarella cheese (or alternative below) 1/2 cup sliced brown mushrooms 1/3 cup chopped red bell peppers Optional toppings: reduced-fat Parmesan-style grated topping, red pepper flakes Directions: Preheat oven to 425 degrees. Roll out pizza dough into a large rectangle about 12 inches by 16 inches. Transfer to a large baking sheet sprayed with nonstick spray. Spread tomato sauce over the dough, leaving about a half-inch border for the crust. Place the eggplant and zucchini slices evenly over the sauce, and then sprinkle with the mozzarella cheese. Evenly distribute mushrooms and peppers over the pizza. Bake in the oven for about 15 minutes, until the crust is a nice shade of golden brown. Cut into 8 pieces. If you like, top your piece with some reduced-fat Parmesan-style grated topping and/or red pepper flakes. Now dig in! MAKES 8 SERVINGS HG Alternative! No fat-free mozzarella? No worries! Make this with part-skim mozzarella, and each serving will have 165 calories and 3.5g fat (POINTS® value 3*).
Recipe courtesy of Hungry Girl

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