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WHITE PIZZA WITH BROCCOLI AND MUSHROOMS SERVES 6

ZUCCHINI-GOAT CHEESE PIZZA

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. And if you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings. 2

Tbs. nonhydrogenated margarine or butter, divided 6 oz. mushrooms, sliced (2 cups) 8 oz. broccoli florets (3 cups) 1 Tbs. all-purpose flour 1 cup low-fat milk 2 cloves garlic, minced (2 tsp.) ¼ tsp. salt ½ cup shredded mozzarella, divided ¼ cup grated Parmesan, divided 1 13.8-oz. pkg. refrigerated pizza dough

MAKES 1 10-INCH PIZZA

Cheese pizza is a perennial veg favorite, but it often comes with a hefty calorie count. Here, goat cheese and thinly sliced veggies offer lighter alternatives to shredded mozzarella. Pizza 2 Tbs. olive oil, divided 8 oz. (½ pkg.) prepared refrigerated pizza dough 1 3.5-oz. log goat cheese, thinly sliced or roughly chopped 1 zucchini, peeled into thin strips 1 small red bell pepper, cut into rings Sauce 1 6-oz. can no-salt-added tomato paste 2 Tbs. finely minced onion 2 cloves garlic, minced (2 tsp.) 2 tsp. dried oregano 2 tsp. olive oil ½ tsp. red wine or red-wine vinegar

1

To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. Spread pizza dough in prepared pan.

2

To make Sauce: Stir together all ingredients with fork in small bowl.

3

Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.

PER SLICE 213 CAL; 8 G PROT; 11 G TOTAL FAT (3 G SAT FAT); 26 G CARB; 8 MG CHOL; 285 MG SOD; 2 G FIBER; 6 G SUGARS

1

Place pizza stone or baking sheet in center of oven, and preheat oven to 425°F.

2

1 2 Tbs. margarine or butter in skillet over medium-high heat. Melt ⁄ Add mushrooms, and sauté 4 to 7 minutes, or until beginning to 1 3 cup water. Cover tightly, and steam broccoli brown. Add broccoli and ⁄ in skillet 3 to 4 minutes, or until tender.

3

1 2 Tbs. margarine or butter in saucepan over Heat remaining 1⁄ medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove 1 4 cup mozzarella and 2 Tbs. Parmesan. from heat. Stir in ⁄

4

Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.

5

1 2 inch of edge, and top Spread white sauce over dough to within ⁄ with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

PER SLICE 275 CAL; 13 G PROT; 9 G TOTAL FAT (4 G SAT FAT); 38 G CARB; 10 MG CHOL; 746 MG SOD; 3 G FIBER; 7 G SUGARS SPECIAL RECIPE SECTION

vegetariantimes.com

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