By Mayo Clinic Staff

Dietitian's tip:

For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Number of servings

Serves 4


    1 cup diced asparagus
    1 cup diced Roma tomatoes
    1 cup diced red bell pepper
    1 tablespoon minced garlic
    1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
    1 cup pizza sauce
    1 cup reduced-fat shredded mozzarella cheese


Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly.

Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese. Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Nutritional analysis per serving

Serving size :1 4-inch section

  • Total fat 6 g
  • Calories 252
  • Protein 13 g
  • Cholesterol 18 mg
  • Total carbohydrate 36 g
  • Dietary fiber 4 g
  • Monounsaturated fat 2 g
  • Saturated fat 3 g
  • Sodium 650 mg
June 01, 2009