Polenta Pizza with Roasted Red Peppers - 5 pts, Carbs 31g, Fiber 6g

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Polenta Pizza with Roasted Red Peppers - 5 pts, Carbs 31g, Fiber 6g

 

Recipe By :The PDQ (Pretty Damn Quick) Vegetarian Cookbook by Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can low sodium vegetable broth -- (14-oz) or 1 3/4 cups

homemade

1 1/4 cups water

1 cup quick cooking polenta

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon garlic powder

salt and freshly ground pepper to taste

2 jars roasted red peppers -- (7.25-oz) drained well

3/4 cup prepared pizza sauce

1/2 cup frozen chopped onion -- cooked according to package

instructions and drained well

1 cup shredded part-skim mozzarella cheese -- (4-oz)

1/4 cup shredded Parmesan cheese

dried oregano -- to taste

 

Preheat oven to broil. Lightly oil a 12-inch pizza pan and set aside. In a

medium stockpot, bring the broth, water, polenta, 2 teaspoons of the oil, garlic

powder, salt, and pepper to a boil over high heat. Immediately reduce the heat

to medium and cook, stirring often with a long-handled spoon (polenta will

sputter), 5 minutes. Immediately spoon the polenta into the prepared pan,

pressing down with the back of a large spoon to form a smooth surface. Let stand

about 15 minutes to become firm. (At this point, the crust can be held up to 1

hour at room temperature before continuing with the recipe.)

 

Meanwhile, arrange the roasted peppers on a couple of layers of paper towels.

Using your fingers, tear them into thin strips. Pat the tops with paper towels

to further dry. Set briefly aside.

 

Brush the top of the polenta evenly with 1 teaspoon of the remaining oil. Broil

4 to 6 inches from the heating element until lightly browned, 3 to 5 minutes.

Remove from the oven and spread evenly with the pizza sauce. Scatter evenly with

the onion, then top with the roasted peppers. Sprinkle evenly with the

mozzarella cheese, then the Parmesan cheese. Sprinkle with oregano, then drizzle

with the remaining oil. Return to the oven and broil until the cheese is melted,

1 to 2 minutes, watching carefully. Cut into wedges and serve at once.

 

 

Makes 6 main dish or 8 to 12 appetizer servings

 

 

Per serving: Cals 258 ; Total Fat 10g (sat fat 4g); Carbs 31g; Fiber 6g; Prot

14g; Chol 14mg; Sodium 529mg.

 

 

The use of polenta instead of dough for the crust renders this scrumptious pizza

ideal for those with wheat allergies. The quick-cooking variety can be found in

most well-stocked supermarket. If unavailable, use coarse-ground yellow cornmeal

or corn grits and cook according to the package directions until tender. I don't

recommend vegan soy cheese here; the only substitutes that melt well contain

cassein, which is a milk product.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 06.13.08 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 116 Calories; 8g Fat (57.9% calories from

fat); 9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 264mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0