garden vegetable pizza

[Guest guest]

I'm sending out recipes this week of the ones that people asked me to figure out

the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

GARDEN VEGETABLE PIZZA

 

Recipe By : " Healthy Homestyle Cooking " by Evelyn Tribole

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--CRUST--

2 cups all-purpose flour

1 cup whole-wheat flour

1 package active dry yeast

1 cup warm water -- 120F to 130F

2 teaspoons cornmeal

--TOPPING--

1 cup pizza sauce

3 cups lowfat mozzarella cheese -- (12 ounces) shredded

cheese

1 cup chopped red bell pepper -- sweet

1 cup chopped green bell pepper

1 cup sliced fresh mushrooms

1/4 cup fresh basil -- snipped, optional

 

TO MAKE THE CRUST: In a large bowl, stir together 1 cup of the all-purpose

flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water.

Beat with an electric mixer on low speed for 30 seconds, scraping the sides of

the bowl constantly. Then beat on high speed for 3 minutes. Using a spoon,

stir in the remaining 3/4 cup of whole-wheat flour. Then stir in as much of the

remaining 1 cup of all-purpose flour as you can. Turn the dough out onto a

lightly floured surface. Knead in enough of the remaining all-purpose flour to

make a moderately stiff dough that is smooth and elastic. (This kneading step

will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let

rest for 10 minutes. Meanwhile, preheat the oven to 425 degrees F. Lightly

spray two 12 " round pizza pans with no-stick spray. Sprinkle each pan with 1

teaspoon of the cornmeal. On a lightly floured surface, roll each portion of

the dough into a 13 " circle. Transfer the dough onto the pans. Build up the

edges lightly. (Do not let rise.) Bake about 12 minutes or until lightly

browned.

 

TO MAKE THE TOPPING: Spread the pizza sauce on top of the hot crusts.

Sprinkle with the red and green peppers, mushrooms and basil. Then top

with the cheese. Bake for 10 to 15 minutes more or until the cheese is melted

and bubbly.

 

Make 2 (12 " ) pizzas; 6 servings ( 2 pieces per serving)

 

" Healthy Homestyle Cooking " by Evelyn Tribole, M.S., R.D., Recipe Makeover

Columnist for Shape Magazine

 

Sent by: Mina Smolinski <mina

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 427.2 cal, 12.1g (25.2%) fat, 3.8g fibre, 566mg sodium

 

Per serving: 8.79 points