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Suggest a better descriptionPreheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes. Makes two 9-inch deep-dish pizzas. Nutrients (per quarter of a pizza): Calories 277 Protein 14.2 grams Fat 6.5 grams Cholesterol 15.0 mg Fiber 4.1 grams Sodium 1130 mg SOURCE:[ MODERN MATURITY: Feb/March 1990 ] Posted By: Fred Peters
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 23 | ||
Calories from Fat: 7 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 306.8mg | 11 % | |
Potassium 186mg | 5 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.5g | ||
Protein 1.3g | 2 % | |
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: 23
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