Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | - 2 cups fresh basil leaves; |
3 cloves | Garlic; |
1½ cup | Broccoli; frozen or fresh |
¾ cup | Pesto (the yield from the pesto recipe above) |
2 \N | Pizza crusts; (12\" crusts) |
1 \N | Red pepper; sliced julienned |
¼ cup | Olive oil; |
¼ cup | Parmesan cheese; lengthwise |
½ cup | Mushrooms; sliced fresh |
½ cup | Mozzarella cheese; shredded part-skin |
PESTO
PIZZA
PESTO: Place all ingredients in a blender or food processor. Process unitl mixture becomes a spreadable paste. Reserve until needed for pizza topping. PIZZA: (1) Prepare fresh broccoli by microwaving it for 3 minutes, or prepare frozen broccoli according to package directions. Broccoli should be crisp and green. (2) Divide the pesto and spread it equally over on the crusts, allowing ½" to 1" empty border along the edges. (3) Place broccoli floret and a pepper on the crusts, alternating a broccoli floret and a pepper slice (florets facing outwards), until all of the broccoli and pepper are used. (4) Lay mushroom slices in the middle of each pizza; don't overlap the slices. Top each of the two pizzas with ½ of the mozzarella cheese.
(5) Bake pizzas in 400 F oven until cheese melts, about 5 minutes.
One serving: ⅙ of a pizza.
Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1-½ FAT EXCHANGES; CAL: 233; FAT: 9g; CHO: 8mg; SOD: 96mg; CAR: 31g; SUGARS: 2g; PRO: 9g;
Source: The Diabetic Forecast, Feb. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 01-28-95