Veggie Pizza

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Veggie Pizza

 

1  16 oz. loaf frozen whole wheat bread dough, thawed

1 cup zucchini, chopped

1 cup yellow summer squash, chopped

1/4 tsp. crushed red pepper

2 cloves garlic, minced

1 TB olive oil or cooking oil

2 cups (8 oz.) mozzarella cheese, shredded

2 medium red and/or yellow tomatoes, thinly sliced

2 TB grated Parmesan or Romano cheese

 

1. On a lightly floured surface, roll bread dough into a 14 " circle. Transfer

to a greased 13 inch pizza pan.

Build up edges slightly. Prick dough generously with a fork. Bake in a 375º

F., oven for 20 to 25 minutes

or until light brown.

 

2. In a large skillet sauté zucchini, summer squash, crushed red pepper, and

garlic in hot oil about 5 minutes

or until vegetables are almost tender. Drain.

 

3. Sprinkle 1 cup of the mozzarella cheese over hot crust. Arrange tomato

slices in a circular pattern on top

of cheese. Top with zucchini mixture. Sprinkle with remaining mozzarella

cheese and Parmesan or Romano

cheese. Bake about 12 minutes more or until cheese melts and pizza is heated

through.

 

Makes 6 servings.

 

Nutrition Information:

Per serving = calories 320, total fat 9 g, sat fat 5 g, cholesterol 23 mg,

sodium 220 mg, carbs 37 g, protein 16 g.