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Cook'n with Betty Crocker 
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Quick Veggie Pizza |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake 10 min Broccoli slaw - a mixture of shredded broccoli, carrots, and red cabbage - gives this pizza a speedy jump start. Look for it sold in pre-packaged bags in the produce section of your supermarket. 1 (10-ounce) package ready-to-serve thin pizza shells (12 to 14 inches in diameter) 2/3 cup pizza sauce 1 teaspoon olive or vegetable oil 1 clove garlic, finely chopped 1 small onion, chopped (1/4 cup) 2 cups broccoli slaw or shredded carrot and zucchini 2/3 cup low-fat mozzarella cheese, shredded 2 tablespoons reduced-fat or fat-free Parmesan cheese, grated 1. Heat oven to 450°. Place pizza crust on cookie sheet. Spread pizza sauce evenly over crust. 2. Heat oil in 8-inch skillet over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in broccoli slaw. Cook 5 to 6 minutes, stirring occasionally and adding up to 2 tablespoons water if necessary to prevent sticking, until broccoli is crisp-tender. 3. Spoon vegetable mixture evenly over pizza sauce. Sprinkle with cheeses. Bake about 10 minutes or until cheese is melted. NUTRITION INFORMATION 1 Serving Calories 305 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 10mg Sodium 4mg Carbohydrate 51g (Dietary Fiber 4g) Protein 14g %DAILY VALUE: Vitamin A 10%; Vitamin C 42%; Calcium 20%; Iron 18% DIET EXCHANGES: 3 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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