|1||package (10 ounces) refrigerated pizza crust|
|1||small onion, sliced into rings|
|1||medium zucchini, sliced|
|2||plum tomatoes, sliced|
|1||cup mushrooms, sliced|
|2||garlic cloves, pressed|
|1||cup (4 ounces) shredded mozzarella cheese|
|1||cup (4 ounces) shredded cheddar cheese|
|1/4||cup (1 ounce) grated fresh Parmesan cheese|
|1||teaspoon Pantry Italian Seasoning Mix|
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g
Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 meat, 1/2 fat (1 carb)
Cook's Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3.
Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.