For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Serves 4

Ingredients:

       
  • 1 cup diced asparagus
  •    
  • 1 cup diced Roma tomatoes
  •    
  • 1 cup diced red bell pepper
  •    
  • 1 tablespoon minced garlic
  •    
  • 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  •    
  • 1 cup pizza sauce
  •    
  • 1 cup reduced-fat shredded mozzarella cheese

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.

Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 4-inch section
  • Total carbohydrate: 40 g
  • Dietary fiber: 4 g
  • Sodium: 660 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 0.5 g
  • Total fat: 5 g
  • Cholesterol: 12 mg
  • Protein: 15 g
  • Calories: 265
  • Dairy foods low-fat or fat-free: 1/2
  • Grains and grain products: 2
  • Vegetables: 2
  • Carbohydrates: 2
  • Protein and dairy: 1/2
  • Vegetables: 2
  • Meat and meat substitutes: 1
  • Nonstarchy vegetables: 2
  • Starches: 2
Last Updated: 2016-03-22
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.