Yield: 1 servings
|Prepared pizza crusts|
|Jarred pizza sauce|
|Grated part-skim mozzarella cheese|
|(or grated soy cheese)|
|ANY COMBINATION OF SAUTED|
|Mushrooms for classic veggie pizzas|
|Steamed carrot slices|
|Roasted red peppers|
|Lots of lightly sauted garlic or|
|; sun-dried tomatoes|
|Try using soy "pepperoni" or cooked and|
|Crumbled soy "bacon" for high-protein|
|Replace pizza sauce with part-skim|
|Ricotta cheese for white pizza.|
|Mixed green salad|
OTHER TOPPINGS MIGHT INCLUDE
FOR A MEXICAN PIZZA USE
These pizzas can be ready in less time than takeout and are less expensive.
Use the small, 6- or-7-inch crusts for personal pizzas; the 12- to 14-inch size will feed two to four people, depending on the toppings.
Strategy: Preheat the oven. If any vegetables need to be sauted or steamed, do so first. Then layer the sauce, cheese and other ingredients on the crusrs. Bake according to package directions. While the pizza bakes, make a simple tossed salad.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 55 Converted by MM_Buster v2.0l.