VT Asparagus and Red Pepper Pizza

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* Exported from MasterCook *

 

Asparagus and Red Pepper Pizza

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped (into 1 " lengths) fresh asparagus

1 medium red bell pepper -- cut into short narrow strips

1 12- to 14 " prepared pizza crust

1 cup marinara or pizza sauce

1 cup shredded part-skim mozzarella

Dried oregano -- to taste

 

Preheat oven to 425F or according to directions on pizza crust package.

 

Steam asparagus and bell pepper with a small amount of water in a saucepan,

covered, until crisp-tender. Drain vegetables well.

 

Place crust on baking sheet and spread sauce evenly over it. Sprinkle with

cheese, then asparagus mixture. Top with a sprinkling of dried oregano.

 

Bake until the cheese is bubbly, 8 to 10 minutes. Remove from oven, let stand 2

to 3 minutes, then cut into 4 large or 8 small wedges to serve.

 

Per serving: 255 cal; 16g prot; 9g total fat (4g sat fat); 30g carb; 22mg chol;

817mg sod; 2g fiber

 

S(Formatted by):

" Karen on 12/09/02 "

 

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Per Serving (excluding unknown items): 468 Calories; 13g Fat (25.6% calories

from fat); 18g Protein; 68g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol;

1202mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2

Fat.

 

Serving Ideas : Meal Plan: Serve with a mixed green salad, combining a mild

lettuce with any fresh spring leafy green, such as arugula, watercress or a

tender Asian green, plus any other salad vegetables left from the week's meals.

You can also add a cup of chickpeas to the salad to make it more substantial.

 

 

Nutr. Assoc. : 26069 0 4518 4103 26153 0