Serve your pizza with fresh fruit and a mixed green salad garnished with red beans to balance your meal.
Nutrition Facts
| Serving Size | 2 slices (¼ of pie)
|
| Calories | 351 |
| Total Fat | 16 g |
| Total Carbohydrate | 34 g |
| Protein | 18 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Whole wheat flour to sprinkle on working surface
|
| Refrigerated pizza crust
| 1 can (10 ounces) |
| Olive oil
| 2 tablespoons |
| Low-fat ricotta cheese
| ½ cup |
| Dried basil
| ½ teaspoon |
| Small onion, minced
| 1 |
| Garlic, minced
| 2 cloves |
| Salt (optional)
| ¼ teaspoon |
| Shredded part-skim mozzarella cheese | 4 ounces |
|
Chopped mushrooms
| 2 cups |
| Large red pepper, cut into strips | 1 |
Directions
- Preheat oven to 425°F.
- Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
- Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
- Mix the ricotta cheese with the dried basil, onion, garlic, and salt. Spread this mixture over crust.
- Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
- Bake at 425°F for 13-15 minutes until cheese melts and crust is deep golden brown.
- Cut into 8 slices.