Vegetable Pizza with Tomatoes

Materials:

2 button mushrooms, thinly sliced
1/2 teaspoon garlic powder, or to taste
1 tablespoon grated Parmesan cheese
1/2 cup grated part−skim mozzarella cheese
1/2 green bell pepper, 3 ounces, chopped
olive oil vegetable spray
1 small yellow summer squash, 3 ounces, thinly sliced
2 (4−ounce) fresh pizza bread shells
2 tablespoons fresh basil chopped
1 plum tomato, 3 ounces, thinly sliced

Vegetable pizza

Preparation:

Preheat oven to 450F. Place the pizza shells on a pizza stone or heavy non−stick

cookie sheet. Lightly coat shells with cooking spray and sprinkle each shell with

1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese.

Arrange the mushroom slices around the outside of the shell. Cover the shell with squash

slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic

powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with

cooking spray.

Bake for 12 −15 minutes until vegetables are cooked and cheeses have melted. Cut in

half and serve immediately. Makes 4 servings.

Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat

Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat

(2.6 g saturated fat),

36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium

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