By Miriam Rubin
TIME: 35 minutes +standing time
1 thin whole wheat pizza crust (12″ diameter), we used Boboli
1/4 c sun-dried tomato pesto (MUFA)
1 sm zucchini, sliced (1 c)
1 med orange or yellow bell pepper, cut into thin strips (about 1 c)
1 c sliced cremini or button mushrooms
1/2 med red onion, thinly sliced (1/2 c)
2 tsp olive oil
2 oz fresh mozzarella cheese, thinly sliced
2 Tbsp grated Parmesan cheese
3/4 c quartered grape or cherry tomatoes
1/2 c thinly sliced fresh basil leaves
1. Preheat oven to 425°F. Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*
Flat Belly Bonus
Got leftover sun-dried tomato pesto? Add it to tomato sauce to boost the MUFA content of your favorite pasta dish.
*Limit your sodium intake to less than 2,300 mg per day.