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
- Weight management
- Meatless
- Diabetes meal plan
Ingredients
- 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
Directions
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
- Trans fat 0 g
- Monounsaturated fat 0.5 g
- Cholesterol 12 mg
- Sodium 660 mg
- Total carbohydrate 40 g
- Dietary fiber 4 g
- Added sugars 0 g
- Protein 15 g
- Protein and dairy 1/2
- Vegetables 2
- Carbohydrates 2
- Grains and grain products 2
- Vegetables 2
- Dairy foods (low-fat or fat-free) 1/2
- Meat and meat substitutes 1
- Nonstarchy vegetables 2
- Starches 2
Show References
- Tyler Herbst S. Food Lover's Companion. 3rd ed. New York, N.Y.: Barron's Educational Series Inc., 2001: 35.
Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/asparagus-tomato-and-red-pepper-french-bread-pizza/rcp-20049734