Thin-Crust Vegetable Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 (6 1/2-ounce) package pizza crust mix |
1/3 cup yellow cornmeal |
2/3 cup hot water |
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 tomato, cut into 6 slices |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 450°.
2. Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape dough 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.
3. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; sauté 10 minutes or until vegetables are tender. Stir in herb blend and salt.
4. 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.
|
|