Roasted Vegetable Pizzas

By Avera

Ingredients
  • 3 medium pepper(s), red, bell

  • 1 medium onion(s)

  • cooking spray, olive oil-flavored

  • 16 ounce(s) whole wheat bread dough loaf, frozen

  • 1/2 teaspoon pepper, red, crushed

  • 1 cup(s) cheese, mozzarella, part-skim, shredded

  • 1 cup(s) tomato(es)

  • 1 cup(s) cheese, queso fresco

  • 2 tablespoon basil, fresh

Directions
  1. Halve sweet peppers, removing stems, membranes, and seeds. Place peppers, cut sides down, on a baking sheet lined with foil. Lightly coat onion strips with nonstick cooking spray. Place onion strips around peppers. Bake in a 425° oven for 10 minutes. Remove onions and set aside. Bake peppers for 10 to 15 minutes more or until skin is bubbly and browned. Wrap peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, gently pull off the skin. Cut peppers into 1-inch-wide strips.

  2. Meanwhile, lightly coat two 12-inch pizza pans with nonstick cooking spray. Divide bread dough in half. Pat half of the dough into an 11-inch circle in each pizza pan, building up edges slightly. Prick bottom of crust with a fork. Do not let rise. Bake in a 425° oven about 10 minutes or until browned. Remove from oven; cool on wire racks.

  3. Lightly coat each crust with nonstick cooking spray; sprinkle with crushed red pepper. Top with mozzarella cheese, roasted peppers, roasted onion, and tomato. Sprinkle with queso fresco or feta cheese.

  4. Bake in a 425° oven about 7 minutes or until cheese is melted and crusts are crisp. Sprinkle with basil or oregano.


Nutritional Facts

Servings
8
Calories
252
Saturated Fat
1g
Sodium
474mg
Dietary Fiber
3g
Total Fat
9g
Carbs
32g
Cholesterol
21mg
Protein
14g
Exchanges
Vegetable: 0.5
Starch
2
Lean Meat
0.5
Carb Choices
2

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