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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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A fantastic find from BC. Slightly adapted for my family's taste. 305 calories; 7 g fat; 51 g carb; 4 g fiber; 10 mg cholesterol. Ingredients:
1 (10 ounce) package read-to-serve prepared pizza crust (12-14 inches diameter) |
2/3 cup pizza sauce |
1 teaspoon olive oil |
2 -3 garlic cloves |
1/4 cup chopped red onion |
2 cups broccoli coleslaw mix (or shredded carrot and zucchini) |
chopped fresh basil |
2/3 cup shredded lowfat mozzarella cheese |
2 tablespoons grated low-fat parmesan cheese or 2 tablespoons fat-free parmesan cheese, topping |
Directions:
1. Put the pizza crust on a cookie sheet of pizza stone.
2. Spread pizza sauce evenly over the crust.
3. Heat the oil in a small skillet over medium heat.
4. Sauté garlic and onion in hot oil for about 2 minutes or until the onion is crisp tender; stir frequently to keep the garlic from burning.
5. Stir in broccoli slaw or carrots/zucchini; stir/sauté for 5-6 minutes (add up to 2 tablespoons water to keep broccoli from sticking), until the broccoli is crisp-tender.
6. Spoon vegetable mixture over the pizza sauce.
7. Sprinkle chopped basil over vegetables.
8. Sprinkle cheeses over the top.
9. Bake in a 450°F oven for about 10 minutes or until the cheese is melted.
10. I lightly sprinkle with salt and pepper once it is cooked; omit this is you are on a sodium-restricted diet.
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