Thin-Crust Vegetable Pizza |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 (6 1/2-ounce) package pizza crust mix |
1/3 cup yellow cornmeal |
2/3 cup hot water |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 large onion, sliced |
1 small yellow squash, sliced |
1 1/2 teaspoons salt-free herb-and-spice blend |
1/4 teaspoon salt |
2 tablespoons fat-free italian dressing |
1 medium-size tomato, cut into 6 slices |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 450° for 5 minutes.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; cook, stirring constantly, 10 minutes or until vegetables are tender and onion is golden. Stir in herb-and-spice blend and salt.
3. Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 450° for 10 minutes or until crust is golden and cheese melts. Serve immediately.
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