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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Pesto-Pepper Pizza |
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Serves: 8 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake: 15 min Keeping pesto on hand can be a real lifesaver! Toss it with hot cooked pasta or steamed veggies for a delicious low-fat meal, or spread it on toasted bagels for a quick and easy snack. Basil-Spinich Pesto: 1/3 cup plain fat-free yogurt 1/3 cup soft bread crumbs 3 tablespoons reduced-fat or fat-free Parmesan cheese, grated 1 tablespoon olive or vegetable oil 2 cloves garlic, finely chopped 2 cups lightly packed fresh basil leaves 1 cup chopped spinach leaves Main Dish: 1 (10-ounce) package ready-to-serve thin pizza shells (12 to 14 inches in diameter) 2 cups reduced-fat spaghetti sauce 1 medium green bell peppers, cut into rings 1 medium red bell pepper, cut into rings 1 cup low-fat mozzarella cheese, shredded (4 ounces) 1. Heat oven to 500°. Make Basil-Spinach Pesto. 2. Place pizza crust on ungreased cookie sheet. Spread Basil-Spinach Pesto over crust. Top with spaghetti sauce and bell peppers. Sprinkle with cheese. Bake 10 to 15 minutes or until cheese is brown and bubbly. Basil-Spinach Pesto Place all ingredients in food processor in order listed. Cover and process about 2 minutes, stopping occasionally to scrape side of bowl, until mixture is a thick paste. NUTRITION INFORMATION 1 Serving Calories 225 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 10mg Sodium 560mg Carbohydrate 35g (Dietary Fiber 3g) Protein 9g %DAILY VALUE: Vitamin A 20%; Vitamin C 40%; Calcium 18%; Iron 12% DIET EXCHANGES: 2 Starch, 1 Vegetable, 1 Fat From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." 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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