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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A slice of health heaven Before you dial out for pizza, consider this: A pepperoni slice (about 6 ounces) has 500 calories and 20 grams of fat, whereas two slices of this polenta-crust pie (also 6 ounces) have only 194 calories and one third the fat. One reason: The polenta (cornmeal) crust has less fat than a made-with-oil flour crust. Even better, it's a quick-make pie. Ingredients:
1/2 cup instant plain polenta |
1/2 tsp salt |
1/2 cup thinly sliced onion |
1/4 cup diced red and/or green bell pepper |
2 tsp olive oil |
1/2 cup prepared marinara sauce |
10 slices reduced-fat pepperoni |
1/3 cup seeded and diced tomato |
1/4 tsp dried oregano |
1/2 cup shredded reduced-fat (part skim) mozzarella |
Directions:
1. Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9 pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.
2. Nutritional analysis per slice: 97 calories, 3 g fat (1 g saturated fat), 13 g carbohydrates, 5 g protein Nutritional analysis provided by Self
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