Just Veggin' Pizza

JasiBella

PER SERVING (1/8th of pizza): 150 calories, 1.5g fat, 572mg sodium, 26.5g carbs, 1g fiber, 4g sugars, 7g protein -- POINTS® value 3*

Eggplant, zucchini, mushrooms, and peppers?! It's a pizzalicious veggie explosion!

Ingredients:
1 can refrigerated Pillsbury Classic Pizza Crust dough
1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces)
1 small zucchini, thinly sliced widthwise, ends removed
3/4 cup canned tomato sauce with Italian seasonings
3/4 cup shredded fat-free mozzarella cheese (or alternative below)
1/2 cup sliced brown mushrooms
1/3 cup chopped red bell peppers
Optional toppings: reduced-fat Parmesan-style grated topping, red pepper flakes

Directions:
Preheat oven to 425 degrees.

Roll out pizza dough into a large rectangle about 12 inches by 16 inches. Transfer to a large baking sheet sprayed with nonstick spray.

Spread tomato sauce over the dough, leaving about a half-inch border for the crust. Place the eggplant and zucchini slices evenly over the sauce, and then sprinkle with the mozzarella cheese. Evenly distribute mushrooms and peppers over the pizza.

Bake in the oven for about 15 minutes, until the crust is a nice shade of golden brown. Cut into 8 pieces. If you like, top your piece with some reduced-fat Parmesan-style grated topping and/or red pepper flakes. Now dig in!

MAKES 8 SERVINGS

HG Alternative! No fat-free mozzarella? No worries! Make this with part-skim mozzarella, and each serving will have 165 calories and 3.5g fat (POINTS® value 3*).

JasiBella

PER SERVING (1/8th of pizza): 150 calories, 1.5g fat, 572mg sodium, 26.5g carbs, 1g fiber, 4g sugars, 7g protein -- POINTS® value 3*

Eggplant, zucchini, mushrooms, and peppers?! It's a pizzalicious veggie explosion!

Ingredients:
1 can refrigerated Pillsbury Classic Pizza Crust dough
1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces)
1 small zucchini, thinly sliced widthwise, ends removed
3/4 cup canned tomato sauce with Italian seasonings
3/4 cup shredded fat-free mozzarella cheese (or alternative below)
1/2 cup sliced brown mushrooms
1/3 cup chopped red bell peppers
Optional toppings: reduced-fat Parmesan-style grated topping, red pepper flakes

Directions:
Preheat oven to 425 degrees.

Roll out pizza dough into a large rectangle about 12 inches by 16 inches. Transfer to a large baking sheet sprayed with nonstick spray.

Spread tomato sauce over the dough, leaving about a half-inch border for the crust. Place the eggplant and zucchini slices evenly over the sauce, and then sprinkle with the mozzarella cheese. Evenly distribute mushrooms and peppers over the pizza.

Bake in the oven for about 15 minutes, until the crust is a nice shade of golden brown. Cut into 8 pieces. If you like, top your piece with some reduced-fat Parmesan-style grated topping and/or red pepper flakes. Now dig in!

MAKES 8 SERVINGS

HG Alternative! No fat-free mozzarella? No worries! Make this with part-skim mozzarella, and each serving will have 165 calories and 3.5g fat (POINTS® value 3*).

adopt4

I LOVE pizza, so does hubby, so do my kids... This is a nice alternative when we make our kids their loaded-with-cheese-thick-crust-bad-for-parents-but-good-for-kids pizza.. so that hubby and I can enjoy pizza without drooling over the kids'. Thanks! Copied it and saved to my desktop!