*  Exported from  MasterCook II  *

                        California Veggie Pizza

Recipe By     : Fast and Healthy Magazine, Jan 1994
Serving Size  : 3    Preparation Time :0:00
Categories    : Pizza                            Healthwise

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      ts            Corn meal
  1                    Frozen honey wheat bread
                       - dough -- thawed
    1/4  c             Water
  1 1/2  c             Small brococli florets
  1                    Yellow bell pepper --
                       - in 1/8" wide strips
  3      tb            Red onion -- chopped
  2      cl            Garlic -- minced
  3                    Roma tomatoes -- thinly sliced
  1      tb            Fresh basil -- shredded -OR-
  1      ts            Dried basil
    3/4  c             Provolone cheese -- shredded

Heat oven to 450°F. Spray cookie sheets with Pam. Sprinkle evenly
with corn meal. Divide dough into 3rds. Press or roll ech into a 7"
circle. Place on coated cookie sheets. Prick crusts generously with
fork. Bake at 450°F for 8 minutes. If crusts puff during baking,
flatten slightly with spoon. Meanwhile, bring water to a boil in
nonstick medium skillet. Add broccoli, bell pepper, onion, and
garlic. Return to a boil. Reduce heat. Cover and simmer until
vegetables are crisp-tender, 3 to 4 minutes. Set aside. Top each
partially baked crust with 1/3 of the tomatoes. Arrange vegetable
mixture evenly over tomatoes. Top with basil and cheese. Bake at
450°F for an additional 7 to 9 minutes or until cheese is melted and
crusts are golden brown.

Posted by: [email protected]

Per pizza: 470 cal, 12 g fat, 24 mg chol.


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