WHAT YOU WILL NEED:
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/2 medium onion, sliced and separated into rings
1 tablespoon + 1 teaspoon olive oil, divided
1 (12-inch) pre-baked pizza crust
1/3 cup light cream cheese with chives and onions
2 cups shredded low-fat mozzarella cheese, divided
1 cup spinach, chopped
3 tablespoons pine nuts, toasted
1 large tomato, peeled, sliced
HERE'S HOW:
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/2 medium onion, sliced and separated into rings
1 tablespoon + 1 teaspoon olive oil, divided
1 (12-inch) pre-baked pizza crust
1/3 cup light cream cheese with chives and onions
2 cups shredded low-fat mozzarella cheese, divided
1 cup spinach, chopped
3 tablespoons pine nuts, toasted
1 large tomato, peeled, sliced
HERE'S HOW:
- Preheat oven to 350º F. Place red pepper, broccoli, and onion in a shallow 15x10-inch baking pan. Toss vegetables with 1 tablespoon olive oil and spread out in a single layer. Bake, about 20 to 25 minutes or until tender and lightly browned. Drain any juices and discard.
- Brush pizza crust with remaining 1 teaspoon olive oil. Spread cream cheese over pizza crust. Layer 1 cup mozzarella cheese over cream cheese; top with roasted vegetables. Top with spinach, pine nuts, remaining 1 cup mozzarella cheese and tomato slices. Increase oven temperature to 425º F.
- Place pizza crust directly on oven rack or on a pizza pan. Bake for 12 minutes. Cut into wedges and serve.
Nutrition Goal: Good source of folate, rich in calcium, Vitamin A & C.
