Zucchini-Bell Pepper Pizza

Yield: 6 servings | Serving Size: 1 slice | Calories: 91 | Previous Points: 2 | Points Plus: 2 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 6 mg | Sodium: 137 mg | Carbohydrates: 7 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 4 g

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 small red onion, cut in half and then thinly sliced
1 cup sliced bell peppers
1 small zucchini, sliced
1/2 cup pizza sauce (Skinny Ms. recipe)
1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
8 green olives, diced
1 tablespoon chopped fresh basil
1/2 cup shredded skim mozzarella cheese
1 (10 or 12-inch) whole-wheat thin pizza crust


Directions

Preheat oven to 450°.

In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.

Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.




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