Parmesan-Crusted Vegetable Pizza
Simple Mixed Greens
Ingredients
- ½ tsp salt
- 1 small zucchini, thinly sliced
- 1 (1-lb) ball bakery pizza dough, at room temperature
- 1 Tbsp olive oil
- 1 cup part skim ricotta cheese
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- ½ (12-oz) pkg frozen corn kernels, thawed
- ½ cup thinly sliced sweet onion
- 4 sweet mini peppers, thinly sliced
- 1¼ cups freshly grated Parmesan cheese
- 1 (0.5-oz) pkg fresh basil, leaves separated
Instructions
- Preheat oven to 450°F. Sprinkle salt on zucchini; let stand 10 minutes to remove excess moisture. Wipe off salt, and pat zucchini dry with paper towels.
- Roll out dough into a 16-inch round on a lightly greased large baking sheet; prick dough all over with a fork. Brush with oil; bake 8 minutes.
- Meanwhile, combine ricotta, garlic, and Italian seasoning in a bowl.
- Top partially-baked crust with ricotta mixture, zucchini, corn, onion, mini peppers, and ¾ cup Parmesan. Sprinkle ½ cup Parmesan around edge of pizza.
- Bake 8 to 12 minutes or until golden and cheese melts. Sprinkle with basil. Cut into wedges. Serve half, and reserve remaining half for another meal.
Side Dish Ingredients
- 3 Tbsp olive oil vinaigrette
- 1 (5-oz) pkg spring mix
Side Dish Instructions
- Toss together greens and vinaigrette in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
383
|
58
|
441
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 53 | 3 | 56 |
| Fiber (g) | 3 | 1 | 4 |
| T. Sugs (g) | 4 | 1 | 5 |
| A. Sugs (g) | 1 | 0 | 1 |
