Rustic Vegetable Pizza
1 package (10 ounces) ready-made whole wheat pizza crust
2 large plum tomatoes, thinly sliced
2 small zucchini, thinly sliced
1 small eggplant, peeled & thinly sliced (may substitute peppers)
1/3 cup sliced red onion
teaspoon garlic salt
cup shredded part-skim mozzarella cheese
1 tablespoon grated Romano cheese
3 tablespoons chopped fresh basil
1. Preheat oven to 450 degrees Fahrenheit. Place pizza crust on baking sheet. Arrange tomatoes over crust; set aside.
2. Coat large skillet with nonstick cooking spray. Add zucchini, eggplant, onion & garlic salt; cook & stir over medium-high heat 4-5 minutes or until crisp-tender. Layers vegetables over tomatoes on crust; top with cheeses.
3. Bake 10-12 minutes or until cheeses are melted & crust is golden brown. Sprinkle basil on top.
Makes 6 servings with nutrition information per serving:
Total fat (grams) 5
Saturated fat (grams) 3
Protein (grams) 10
Carbohydrate (grams) 35
Dietary fiber (grams) 9
Sodium (milligrams) 396