Whole Wheat Vegetable Pizza


Serves: 8
Total Calories: 317
Yield: 8

Ingredients

1 loaf Rhodes 100% Whole Wheat Bread or 8 Rhodes Whole Wheat Texas Rolls, thawed to room temperature (makes two 12-inch pizzas)
2 1/2 cups small broccoli florets
1 1/2 cups sliced yellow peppers
1/4 cup water
4 tablespoons pesto sauce
2 cups grated provolone cheese
red onion sliced in thin rings
2 cloves garlic minced
salt and pepper if desired

Directions:

Spray counter lightly with non-stick cooking spray. Cut loaf in half or combine 4 Texas rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Repeat with remaining half loaf or 4 Texas rolls. Poke each crust several times with a fork to prevent bubbles from forming. Bake at 350°F 8-10 minutes. Remove from oven and set aside to cool. Place broccoli and yellow pepper in a bowl with water. Cover and microwave 1-2 minutes until crisp-tender. Remove from microwave and drain. Spread each partially baked crust with 2 tablespoons pesto. Sprinkle each with 1/2 of the cheese and top with broccoli, pepper & onion rings. Sprinkle 1/2 of the minced garlic over each pizza. Season with salt & pepper if desired. Bake at 350°F an additional 10 minutes or until cheese is melted and crusts are golden brown. Note: Individual pizzas can be made using 1 Texas roll.

Nutritional Facts:

Serves: 8
Total Calories: 317
Calories from Fat: 23

This Whole Wheat Vegetable Pizza recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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BBQ Chicken Pizza (Low-Fat!)
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Chicken BBQ Pizza
Chicken Fajita Pizza
Chopped Pizza
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Corned Beef and Potato Pizza
Deep Dish Pizza
Easy Homemade Pizza
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Grilled BBQ Chicken Pizza
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Happy Jack Pizza
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Margherita Pizza
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Mini Pizzas
Mummy Mini Pizzas
Peanut Sauce
Penne Pasta Pizza
Personal Cheeseburger Pizza
Pesto Sauce
Philly Cheese Steak Pizza
Pizza Cups
Pizza Pockets
Pork and Pineapple Pizza
Presto Pizza Pizzazz Pizza
Reuben Pizza
Sausage and Mushroom Deep Dish Pie
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Sloppy Joe Pizza
Smiley Face Pizza
Stuffed Crust Pizza
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