Four-Veggie Pizza(Flat Belly Diet Recipe) |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Prevention cut calories, added belly slimming MUFAs (monounsaturated fatty acids), and turned this splurge into a slice of diet heavenTIME: 35 minutes +standing time SERVINGS: 4 Ingredients:
1 boboli whole wheat pizza crust, we used boboli (12-inch diameter) |
1/4 cup sun-dried tomato pesto (mufa) |
1 zucchini, sliced (1 c) |
1 orange bell peppers (about 1 c) or 1 yellow bell pepper, cut into thin strips (about 1 c) |
1 cup cremini mushrooms or 1 cup fresh button mushrooms, sliced |
1/2 red onion, thinly sliced (1/2 c) |
2 teaspoons olive oil |
2 ounces mozzarella cheese, thinly sliced |
2 tablespoons parmesan cheese, grated |
3/4 cup grape tomatoes or 3/4 cup cherry tomatoes, quartered |
1/2 cup fresh basil leaf, thinly sliced |
Directions:
1. Preheat oven to 425°F Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. 2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. 3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
4. Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*.
|
|