Yield: 2 pizzas
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped fresh ripe tomato |
| ½ cup | Diced red onion |
| ½ cup | Diced green bell pepper |
| ½ cup | Diced red bell pepper |
| ¼ cup | Chopped green onion |
| 1 tablespoon | Red wine vinegar |
| 1 tablespoon | Olive oil |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| 8 ounces | Mozzarella cheese, grated |
Put a pizza stone on the lowest rack of the oven. Preheat to 400'F.
(If you use a metal pan instead, do not preheat the pan.) Toss the vegetables with oil and vinegar. Cover 2 12" pizza shells with the cheese (leaving a ¼" rim); sprinkle the vegetable mixture over the cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes, or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.
Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1 gram fiber, 7⅗ grams fat (2 grams saturated) 268 milligrams sodium.