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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Potato and Tomato Pizza |
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Serves: 6 Print this RecipePrep: 15 min Bake: 25 min 1 can (10 ounces) refrigerated pizza crust dough 2 cups frozen potatoes wedges with skins, thawed (about 32 pieces) 1 tablespoon dijon style mustard 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices 3 medium roma (plum) tomatoes, coarsely chopped (1 1/2 cups) 1/2 teaspoon dried basil leaves 1/4 teaspoon coarsely ground black pepper 1 cup shredded mozzarella cheese (4 ounces) 1. Heat oven to 425°. Spray 14-inch pizza pan with cooking spray. Press pizza crust dough in pan. 2. Toss potatoes and mustard until potatoes are coated; arrange on crust. Top with zucchini, tomatoes, basil, pepper and cheese. 3. Bake 20 to 25 minutes or until cheese is melted and crust is golden brown. FOOD for THOUGHT This is a fun twist on a traditional Italian pizza. For variety, try adding mushrooms, artichoke hearts or any leftover cooked vegetable. "In between treatments, I went to Italy with my daughter and the Latin Club. We couldn't believe the first time we were served 'American pizza,' which was cheese pizza covered with French fries. This recipe reminds me of that, and is a quick and easy meal for the entire family." -ANNE R. NUTRITION FACTS: High in magnesium; good source of fiber 1 Serving: Calories 225 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 10mg; Sodium 520mg; Potassium 380mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 10g % DAILY VALUE: Vitamin A 10%; Vitamin C 10%; Calcium 14%; Iron 12%; Folic Acid 16%; Magnesium 18% DIET EXCHANGES: 2 Starch, 1 Vegetable, 1 Fat Helpful For These Side Effects: (n) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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