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Suggest a better descriptionPut a pizza stone on the lowest rack of the oven. Preheat to 400F. (If you use a metal pan instead, do not preheat the pan.) Toss the vegetables with oil and vinegar. Cover 2 12" pizza shells with the cheese (leaving a 1/4" rim); sprinkle the vegetable mixture over the cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes, or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH. Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1 gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Pizza (294g) | ||
Recipe Makes: 2 Pizzas | ||
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Calories: 410 | ||
Calories from Fat: 223 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 683.7mg | 24 % | |
Potassium 426mg | 11 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 11.7g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
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