Thai-Style Veggie Pizza
Using an Italian bread shell, bottled peanut sauce, and purchased shredded carrots make this vegetarian pizza a 20-minute dinner.
Ingredients
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1 8-inch Italian bread shell (such as Boboli brand)
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Nonstick cooking spray
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1/2 cup sliced fresh shiitake or button mushrooms
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1/3 cup fresh pea pods, cut into thin strips
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2 tablespoons coarsely shredded carrot
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2 tablespoons sliced green onion
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2 to 3 tablespoons bottled peanut sauce
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1 tablespoon chopped peanuts
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Fresh cilantro leaves
Directions
1.
Preheat oven to 450 degrees F. Place bread shell on an ungreased baking sheet. Bake for 5 to 7 minutes or until lightly browned and crisp. Meanwhile, lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods, and carrot; cook about 2 minutes or just until tender. Stir in green onion. Remove from heat.
2.
Carefully spread hot bread shell with peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts and cilantro leaves. Cut in half to serve. Makes 2 servings.
Nutrition information
Calories 283, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 634 mg, Carbohydrate 40 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 2.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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