Vegetarian Pizza
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 6 servings
Per Serving
Exchanges: 2 starch, 1 Medium-fat Meat
Protein: 13 g
Fat: 3 g
Carbohydrates: 29 g
Ingredients
Vegetable cooking spray
½ cup chopped onion
1 clove garlic, minced
4 cups seeded and chopped tomatoes
3 tablespoons red wine vinegar
2 tablespoons minced fresh basil
2 teaspoons dried whole oregano
¼ teaspoon pepper
3 (6-inch) whole wheat pita bread rounds
1 cup (4 ounces) shredded low-fat process American cheese
1 medium-size green pepper, chopped
1 small zucchini, thinly sliced
3 ounces fresh mushrooms, thinly sliced
2 tablespoons grated Parmesan cheese
Instructions
Coat a large, heavy skillet with cooking spray; place over medium heat until hot. Add onion and garlic, and sauté until tender.
Add chopped tomatoes, vinegar, basil, oregano, and pepper to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until sauce reduces by one-third, stirring occasionally. Remove tomato mixture from heat, and set aside.
Cut a slit around edge of each bread round; carefully split apart. Place split bread rounds on a baking sheet; bake at 450 degrees F for 5 minutes or until bread rounds begin to brown. Spread ¼ cup tomato mixture evenly over each toasted round. Sprinkle shredded American cheese equally over each round.
Arrange vegetables on top of shredded cheese, and sprinkle with Parmesan cheese.
Bake at 450 degrees F for 10 minutes or until cheese melts and vegetables are tender.
