Italian pizza wedges
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Low-fat cream cheese or mashed silken |
| Tofu | ||
| ¼ | cup | Chopped black olives |
| 1 | teaspoon | Dried Italian seasoning |
| 10 | Inch round packaged flatbread; up to 12 inch | |
| OR pizza crust--plain or cheese | ||
| 2 | mediums | Tomatoes; thinly sliced |
| 1 | medium | Green bell pepper |
| Seeded and sliced into rings | ||
| 1 | medium | Red bell pepper |
| Seeded and sliced into rings | ||
| 1 | cup | Sliced fresh mushrooms |
| 12 | SERVINGS LACTO/VEGAN | |
Directions
This pizza appetizer is quick and easy because it starts with a prepared Italian flatbread crust. Look for it in your supermarket deli section.
Preheat oven to 450 degrees.
In small bowl, combine cream cheese or tofu, olives and Italian seasoning.
Spread over pizza crust. Top with tomatoes, bell peppers and mushrooms.
Bake on rack or baking sheet 8 to 10 minutes. Cut into wedges and serve.
PER SERVING: 102 CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 13G CARB.; 4MG CHOL.; 192MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 26 Converted by MM_Buster v2.0l.