Whole Wheat Pizza Tart

[Guest guest]

Whole Wheat Pizza Tart

 

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

1  green onion or leek

1/4  small yellow or green bell pepper

1/4 cup pizza sauce

1/4 cup purchased pesto OR homemade pesto, recipe follows

1-1/2  cups (6 oz.) shredded provolone or mozzarella cheese

 

Assorted toppings:

Sliced tomatoes

Sliced fresh mushrooms

Sliced eggplant

Sliced vegetarian pepperoni

Sliced pitted ripe olives

 

1. On a lightly floured surface, roll bread dough into an 11 inch circle.

Transfer dough to an 11 inch tart pan

with a removable bottom. Press dough into bottom and up sides of pan. Prick

generously with a fork. Bake

in a 400º F., oven for 12 to 15 minutes or until light brown.

 

2. Cut green onions or leek and sweet pepper into long, thin strips. In a

medium sauce pan, cook onion or

leek and sweet pepper, covered, in a small amount of boiling water for 2 to 3

minutes or until tender; drain completely.

 

3. Spread pizza sauce over half of the hot crust; spread pesto over remaining

half of crust. Sprinkle with

provolone or mozzarella cheese. Arrange green onion or leek, sweet pepper,

and other desired toppings on

top of cheese.

 

4. Bake for 10 to 15 minutes more or until cheese melts and pizza is heated

through. Makes 10 to 12

appetizer servings.

 

Nutrition Information:

Per serving = calories 225, total fat 10 g, sat fat 3 g, cholesterol 13 mg,

sodium 250 mg,

carbs 24 g, protein 9 g.

 

~~Pesto~~~

Add to a blender:

1/2 cup sweet pepper strips

1 cup fresh basil

1/2 cup fresh parsley

1/4 cup vegetable broth

3 TB Parmesan cheese

2 TB lemon juice

2 cloves garlic

1/4 tsp. ground black pepper

1/8 tsp. salt

 

Cover and process or blend until mixture is nearly smooth; set aside.