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Garden salad pizza
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| Artist: |
_ |
| Categories: |
Pizzas, Salads |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Chopped fresh ripe tomato | | 1/2
| cup | Diced red onion | | 1/2
| cup | Diced green bell pepper | | 1/2
| cup | Diced red bell pepper | | 1/4
| cup | Chopped green onion | | 1
| tbsp | Red wine vinegar | | 1
| tbsp | Olive oil | | | Salt to taste | | | Pepper to taste | | 8
| oz | Mozzarella cheese, grated |
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Procedures:
| 1 | Put a pizza stone on the lowest rack of the oven. | | 2 | Preheat to 400°F. | | 3 | (if you use a metal pan instead, do not preheat the pan). | | 4 | Toss the vegetables with oil and vinegar. | | 5 | Cover 2 12" pizza shells with the cheese (leaving a ? rim); sprinkle the vegetable mixture over the cheese. | | 6 | Slide the pizzas onto the pizza stone. | | 7 | Bake for 15 minutes, or until the crust is golden brown. | | 8 | Makes 2 medium pizzas, 8 slices each. | | 9 | per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1 gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium. |
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