Yield: 4 servings
|6 ounces||Ground round|
|1 medium||Onion; chopped|
|1 large||Garlic clove; diced|
|¾ cup||Zucchini; diced|
|½||Red bell pepper seeded and diced|
|½ teaspoon||Italian seasoning|
|¼ teaspoon||Salt; optional|
|⅛ teaspoon||Black pepper|
|⅔ cup||Pizza sauce, reduced-fat|
|1 large||Pizza crust, neapolitan-styl|
|(thin crust); unbaked|
|3 ounces||Mozzarella cheese, reduced-fat shredded|
|4 larges||Green or black olives|
|With pimiento; sliced|
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Preheat oven to 450 F.
In large, non-stick skillet, combine ground round, onion, garlic, zucchini, red pepper, Italian seasoning, salt, if desired, and black pepper. Cook over medium heat, stirring frequently, until meat has browned and onion is tender, about 7 to 8 mins. Remove skillet from heat. Turn out meat mixture onto large plate lined with paper towels to absorb excess fat and liquid. Return mixture to pan.
Meanwhile, spread pizza sauce evenly over pizza shell, leaving a ¼-inch ring of crust at outer edge. Sprinkle evenly with cheese.
Spread meat and vegetable mixture evenly over all. Sprinkle on olives, if desired. Bake 7 to 9 mins, or according to package directions, until edges of crust are browned. Cut into wedges.
NUTRITIONAL DATA (based on 4 servings): Per Serving: Calories 407 Fat (gm) 9⅕ Sat. fat (gm) 2.0 Cholesterol (mg) 35 Sodium (mg) 379 Protein (gm) 25 Carbohydrate (gm) 58 % Calories from fat 20