Two Cheese Pizza
| 13 | 30 | 587 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes
Ingredients
| 392 gm | Pizza crust, commercial (can) |
| 1/2 cup | Ricotta cheese (skimmed milk) (or low fat) |
| 1 small | White onion (minced) |
| 2 cup | White mushrooms (chopped) |
| 114 gm | Mozzarella cheese (shredded part-skim) |
| 1 large pepper(s) | Red bell pepper (cut into strips) |
| 2 tbsp | Wheat flour, whole wheat |
| 1 spray (about 1/3 second) | Cooking spray, vegetable oil |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Basil, dried |
| 2 clove(s) | Garlic (minced) |
| 1/4 tsp | Sea salt, fine (optional) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (optional) |
Instructions
- Preheat the oven to 425 °F.
- Spread whole wheat flour over the working surface. Roll out dough with a rolling pin to desired crust thickness
- Coat cookie sheet with vegetable cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over the crust.
- Mix low-fat ricotta cheese with dried basil, onion, garlic, and salt. Spread this mixture over the crust.
- Sprinkle crust with part-skim mozzarella cheese. Top cheese with mushrooms and red pepper.
- Bake at 425 °F for 13-15 minutes or until cheese melts and crust is deep golden brown,
- Cut into slices
Notes:
Serve this pizza with a side of fresh vegetables like cherry tomatoes and cucumbers and a glass of low-fat milk or water. Enjoy!
Nutrition Facts
Per Portion
Calories
587
Calories from fat
235
Calories from saturated fat
95
Total Fat
26.1 g
Saturated Fat
10.5 g
Trans Fat
0.4 g
Polyunsaturated Fat
3.2 g
Monounsaturated Fat
9.6 g
Cholesterol
45 mg
Sodium
1116 mg
Potassium
765 mg
Total Carbohydrate
63 g
Dietary Fiber
10.6 g
Sugars
7.4 g
Protein
31 g
Dietary servings
Per Portion
| Grain | 3.0 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.7 |
| Vegetables | 2.3 |
Energy sources
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