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 |
Salt to taste | |
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.