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Pizza Rusticana Recipe

Refrigerated pizza crust gives this recipe a hard start, but feel free to substitute your own homemade crust. The veggies are so tasty you won't miss the sauce or the meat.—Sally Sierak, Shoreline, Washington

This recipe is:

Diabetic Friendly

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Pizza Rusticana Recipe

Prep: 30 min. Bake: 15 min.

Yield: 35 Servings

30 15 45

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
4 tablespoons olive oil, divided
2 large tomatoes, thinly sliced
1 tablespoon Italian seasoning
2 medium red onions, cut into thin wedges
2 medium sweet red peppers, cut into 1/4-inch strips
1 large portobello mushroom, cut into 1/8-inch strips
2 cups (8 ounces) shredded Parmesan cheese

Directions

Unroll crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes.
Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside.
In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes.
Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese.
Bake at 425° for 12-15 minutes or until golden brown. Yield: 35 servings.

Nutritional Facts 1 piece equals 77 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 186 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Pizza Rusticana in Taste of Home Christmas Annual Annual 2009, p77

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.