Smoked Mozzarella & Veggie-Stuffed Pizza
Protect your eyes and heart with this healthy Italian classic.
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Preparation Time: 8 minutes
Cooking Time: 14 minutes
Calories: 297 per serving
Percent from Fat: 29%
Cusine: Italian, Vegetarian
Food as MedicineSM Ingredient: Carrot
Food as MedicineSM TipCarrots have more carotenoids than almost any other vegetable; your body uses them to make vitamin A, which is great for eye health.
Culinary Taste TipThe olive relish and sun-dried tomatoes add a bold flavor that won't even make you miss traditional pizza sauce.
Culinary Technique TipCooking the carrots helps your body absorb more beta carotene and fiber, and helps to bring out more flavor on the pizza.
IngredientsCooking oil spray
1 lb. fresh, cut stir-fry vegetables (packaged or from the salad bar), such as broccoli, zucchini, mushrooms, red onion, bell peppers, and julienned carrots
Salt and freshly ground black pepper
One-quarter cup tomato paste
2 tablespoons olive relish, such as American Spoon brand
2 tablespoons sun-dried tomato bits, such as Sonoma brand
1 (12-inch or 10-ounce) prepared thin pizza crust, such as Boboli brand
One-quarter cup chopped mixed green herbs such as chives, thyme, parsley, and basil
One-half cup (2 ounces) finely shredded smoked mozzarella cheese
PreparationHeat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking oil spray; add vegetables. Stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Salt and pepper to taste. Combine tomato paste, olive relish, and sun-dried tomato bits. Spread over pizza crust; top with cooked vegetables, herbs, and cheese in that order. Bake the pizza directly on the oven rack for approximately 10 minutes, or until crust is golden brow and cheese melts.
SubstitutionsOlive paste, tapenade (olive-caper paste), or olivada (olive paste without capers) may be substituted for the olive relish. Look for jars of this rich Mediterranean mixture in specialty food markets and many supermarkets. If you can't find olive relish, substitute 2 tablespoons of any available commercial mixture of finely diced olives, oil, and other ingredients—perhaps garlic, anchovies, lemon juice, capers, or carrots. Smoked Gouda or Lorraine cheese may replace the smoked mozzarella.
TipsBaking the pizza directly on the oven rack produces a very crisp crust. If you don't have a pizza paddle (a broad, flat wooden board that has a handle), use a large fire on an open grill.
Nutritional AnalysisTotal fat (g): 9.5;Fat calories (kc): 85.5;Cholesterol (mg): 8.0;Saturated fat (g): 3.0;Polyunsaturated fat (g): 1.9;Monounsaturated fat (g): 3.5
Fiber (g): 5.3;Carbohydrates (g): 42.7;Sugar (g): 3.7;Protein (g): 12.2;Sodium (mg): 682;Calcium (mg): 170;Magnesium (mg): 47
Zinc (mg): 1.2;Selenium (mcg): 3;Potassium (mg): 481;Flavonoids (mg): 2.8;Lycopene (mg): 4.2;Vitamin A (RE): 362;Beta-carotene (RE): 564;Vitamin C (mg): 38;Vitamin E (mg): 0.76;Thiamin B1 (mg): 0.3;Riboflavin B2 (mg): 0.3;Niacin B3 (mg): 3.3;Vitamin B6 (mg): 0.2
Folic acid (mcg): 64;Vitamin B 12 (mcg): 0.12
Comments on Smoked Mozzarella & Veggie-Stuffed Pizza
too high in fat
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