Thai Vegetable Pizza
Traditional Thai ingredients are used to top a cooled pizza crust for an appetizer that bursts with flavor and color.
- 1 pkg (10 oz/300 g) thin prebaked pizza crust
- 2 garlic cloves, pressed
- 1/3 cup (75 mL) reduced-fat creamy peanut butter
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) reduced-sodium soy sauce
- 1 tsp (5 mL) peeled, finely chopped fresh gingerroot
- 1/2 medium red bell pepper (1/2 cup/125 mL diced)
- 2 green onions with tops, thinly sliced
- 1 large carrot, peeled
- 1 cup (250 mL) fresh bean sprouts
- Snipped fresh cilantro and chopped peanuts (optional)
Preheat oven to 450°F (230°C). Place pizza crust on Large Round Stone with Handles. Press garlic onto crust with Garlic Press; spread evenly over crust using Large Spreader. Bake 8-10 minutes or until crisp. Remove from oven to Stackable Cooling Rack; cool completely.
In Small Batter Bowl, whisk together peanut butter, honey, vinegar, soy sauce and ginger. Dice bell pepper and thinly slice green onions using Chef’s Knife. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. (2.5-cm) pieces.
Spread peanut butter mixture over crust. Sprinkle with bell pepper, green onions, carrot and bean sprouts. Sprinkle cilantro and peanuts over pizza, if desired. Cut into wedges using Pizza Cutter; serve immediately.
- 16 servings
Nutrients per serving:
Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 56 g, Protein 16 g, Sodium 710 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
3 starch, 2 vegetable, 2 fat (3 carb)
For a heartier pizza, top pizza with 1 cup (250 mL) chopped cooked chicken.
The fresh bean sprouts called for in this recipe are plump, silvery white sprouts with part of the yellow mung bean seed attached at one end. They are found by the other Asian vegetables in the produce section of most grocery stores.