PREP: 30-45 minutes
SERVES: 4-6
INGREDIENTS:
1 zucchini squash, quartered and sliced
1 yellow squash, quartered and sliced
1/2 cup red onion, sliced into thin, 1" pieces
1 red bell pepper, chopped into 1/2" pieces
1 Tbsp olive oil
2 tsp Italian seasoning
1 tsp minced garlic (or two pressed garlic cloves)
4 Tbsp yellow cornmeal
2 cans refrigerated Pillsbury pizza dough
1 cup pizza sauce
2 cups shredded Italian cheese mix (or shredded mozzarella cheese), separated
1 cup fresh spinach leaves
1/4 cup crumbled low-fat feta cheese
DIRECTIONS:
Combine zucchini, yellow squash, red onion, bell pepper, olive oil, Italian seasoning, and garlic in a medium-sized bowl. Mix to coat vegetables thoroughly. Sprinkle 2 Tbsp of cornmeal on each of 2 baking sheets or pizza stones. Open pizza dough and unroll onto baking sheets or stones.
Spread 1/2 cup of pizza sauce onto each pizza dough, almost reaching the edges. Spread 3/4 cup of shredded cheese on each pizza. Spread 1/2 cup of spinach leaves on each pizza. Spread half of the vegetable mixture on each pizza. Sprinkle half the feta cheese on each pizza. Top the pizzas with the remaining 1/4 cup shredded cheese each.
Bake the pizzas at 425 degrees for 15-19 minutes or until crust is golden brown.
ESTIMATED NUTRITIONAL INFORMATION
6 servings
Amount per Serving
Calories – 514.7
Total Fat – 15.3 g
Saturated Fat – 7.0 g
Polyunsaturated Fat – 1.5 g
Monounsaturated Fat – 2.0 g
Cholesterol – 25.6 mg
Sodium – 1,410.7 mg
Potassium – 236.2 mg
Total Carbohydrate – 73.5 g
Dietary Fiber – 4.3 g
Sugars – 10.2 g
Protein – 22.1 g
