Fresh Tomato Pizza
Recipe from Kellogg's

The mingling of Mexican-inspired cumin and Monterey Jack cheese flavors with Italian Parmesan cheese flavor makes this pizza the perfect example of fusion cuisine (when flavors from two cultures meet in one food).


Fresh Tomato Pizza

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Ingredients
  • 1  package
    dry yeast
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  • 2/3  cup
    warm water (105 to115 degrees F)
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  • 1  cup
    All-Bran® Original
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  • 1 1/4  cups
    bread flour
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  • 1/4  teaspoon
    salt
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  • 2  tablespoon
    vegetable oil
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  • 1/3  cup
    grated Parmesan cheese
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  • 2  cups
    sliced, seeded Roma tomatoes
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  • 2  tablespoons
    finely chopped jalapenos
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    garlic salt
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  • 1/4  teaspoon
    pepper
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  • 1/4  teaspoon
    cumin
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  • 1  cup
    shredded, reduced fat Monterey Jack cheese
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  • 1  tablespoon
    chopped fresh cilantro
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Directions
1.
Combine yeast and warm water. Let stand 5 minutes or until dissolved. Stir in KELLOGG'S ALL-BRAN cereal. Let stand 5 minutes longer.
2.
In medium mixing bowl, combine flour, salt and oil. Add cereal mixture, mixing until combined. Place dough on lightly floured surface and knead 5 minutes or until smooth. Place dough on 12-inch pizza pan coated with cooking spray. Cover with waxed paper and let rest 10 minutes.
3.
With heel of hand, press dough to edge of pan, forming crust. Sprinkle evenly with Parmesan cheese.
4.
Bake at 450 degrees F for 8 minutes or until light golden brown. Remove from oven. Evenly place remaining ingredients, in order listed, over crust.
5.
Return to oven and bake for about 8 minutes longer or until cheese is melted and crust is golden.
Nutrition information
Calories 250, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 620 mg, Carbohydrate 30 g, Fiber 5 g, Sugar 4 g, Protein 14 g, Daily Values: Vitamin A 20%, Vitamin C 30%, Calcium 30%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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