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. 1 cup diced asparagus
  2. 1 cup diced Roma tomatoes
  3. 1 cup diced red bell pepper
  4. 1 tablespoon minced garlic
  5. 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  6. 1 cup pizza sauce
  7. 1 cup reduced-fat shredded mozzarella cheese


Heat 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

  • Calories 265
  • Total fat 5 g
  • Saturated fat 2 g
  • Total fat 0 g
  • Monounsaturated fat 0.5 g
  • Cholesterol 12 mg
  • Sodium 660 mg
  • Total carbohydrate 40 g
  • Dietary fiber 4 g
  • Sugars 0 g
  • Protein 15 g
July 02, 2015