Garden salad pizza

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.

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