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Dietitian'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.
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
Preheat 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 | 252 | Sodium | 650 mg |
| Total fat | 6 g | Total carbohydrate | 36 g |
| Saturated fat | 3 g | Dietary fiber | 4 g |
| Monounsaturated fat | 2 g | Protein | 13 g |
| Cholesterol | 18 mg | ||
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