Two Cheese Pizza
| 13 |
30 |
587 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
4
|
Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes
Ingredients
|
392 gm
|
Pizza crust, commercial
(can)
|
|
1/2 cup
|
Ricotta cheese (skimmed milk)
(or low fat)
|
|
1 small
|
White onion
(minced)
|
|
2 cup
|
White mushrooms
(chopped)
|
|
114 gm
|
Mozzarella cheese
(shredded part-skim)
|
|
1 large pepper(s)
|
Red bell pepper
(cut into strips)
|
|
2 tbsp
|
Wheat flour, whole wheat
|
|
1 spray (about 1/3 second)
|
Cooking spray, vegetable oil
|
|
2 tbsp
|
Extra virgin olive oil
|
|
1 tbsp
|
Basil, dried
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1/4 tsp
|
Sea salt, fine
(optional)
|
|
1 can(s) (15 oz)
|
Red kidney beans, canned, drained
(optional)
|
Instructions
- Preheat the oven to 425 °F.
- Spread whole wheat flour over the working surface. Roll out dough with a rolling pin to desired crust thickness
- Coat cookie sheet with vegetable cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over the crust.
- Mix low-fat ricotta cheese with dried basil, onion, garlic, and salt. Spread this mixture over the crust.
- Sprinkle crust with part-skim mozzarella cheese. Top cheese with mushrooms and red pepper.
- Bake at 425 °F for 13-15 minutes or until cheese melts and crust is deep golden brown,
- Cut into slices
Notes:
Serve this pizza with a side of fresh vegetables like cherry tomatoes and cucumbers and a glass of low-fat milk or water. Enjoy!
Nutrition Facts
Per Portion
Calories
587
Calories from fat
235
Calories from saturated fat
95
Total Fat
26.1 g
Saturated Fat
10.5 g
Trans Fat
0.4 g
Polyunsaturated Fat
3.2 g
Monounsaturated Fat
9.6 g
Cholesterol
45 mg
Sodium
1116 mg
Potassium
765 mg
Total Carbohydrate
63 g
Dietary Fiber
10.6 g
Sugars
7.4 g
Protein
31 g
Dietary servings
Per Portion
| Grain |
3.0 |
| Meat Alternative |
0.7 |
| Milk Alternative |
0.7 |
| Vegetables |
2.3 |
Energy sources
Meal Type(s)
