Garden Salad Pizza Recipe
Yield: 2 PizzasRecipe by luhu.jp
Ingredients:
1 cup: Chopped fresh ripe tomato,
1/2 cup: Diced red onion,
1/2 cup: Diced green bell pepper,
1/2 cup: Diced red bell pepper,
1/4 cup: Chopped green onion,
1 tbsp: Red wine vinegar,
1 tbsp: Olive oil,
Salt to taste,
Pepper to taste,
8 ounce: Mozzarella cheese, grated
Directions:
Put a pizza stone on the lowest rack of the oven. Preheat to 400F.
(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 1/4" 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, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.
Source from luhu.jp
(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 1/4" 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, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.
Source from luhu.jp
Tags
Pizza