Garden salad pizza
2 pizzas
Ingredients
| Quantity | 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 |
Directions
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.