Dietician's Tip: 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.
- 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
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
- Calories 265
- Cholesterol 12 mg
- Monounsaturated fat 0.5 g
- Saturated fat 2 g
- Sodium 660 mg
- Total carbohydrate 40 g
- Dietary fiber 4 g
- Protein 15 g
- Serving size 1 4-inch section
- Total fat 5 g