Pesto Vegetable Pizza

Name: Pesto Vegetable Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 prebaked 12-inch thin pizza crust; 2 garlic cloves, halved; 1/2 cup pesto sauce; 3/4 cup packed fresh spinach, chopped; 2 large portobello mushrooms, thinly sliced; 1 medium sweet yellow pepper, julienned; 2 plum tomatoes, seeded and sliced; 1/3 cup packed fresh basil, chopped; 1 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon fresh or dried oregano

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. It is a fast and scrumptious meal that is always a winner in my house. —Kate Selner of Lino Lakes, Minnesota

Ingredients

1 prebaked 12-inch thin pizza crust
2 garlic cloves, halved
1/2 cup pesto sauce
3/4 cup packed fresh spinach, chopped
2 large portobello mushrooms, thinly sliced
1 medium sweet yellow pepper, julienned
2 plum tomatoes, seeded and sliced
1/3 cup packed fresh basil, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh or dried oregano

Directions

1. Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut sides of garlic cloves over crust; discard garlic. Spread pesto sauce over crust. Top with spinach, mushrooms, pepper, tomatoes and basil. Sprinkle with cheeses and oregano.
2. Bake until pizza is heated through and cheese is melted, 10-15 minutes.

Nutrition Facts

1 piece: 310 calories, 15g fat (4g saturated fat), 15mg cholesterol, 707mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 medium-fat meat.

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