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Zucchini, Black Bean and Sun-Dried Tomato Pizza
Yield: Makes 4 servings
Sun-dried tomatoes add their interesting flavor to this vegetarian pizza. A purchased pizza crust adds convenience, but, if you prefer, you can make your own.
Ingredients:
1/2
cup sun-dried tomato halves
1
large seeded, peeled tomato, cut into quarters
1
(12-inch) prepared pizza crust
1
cup drained canned black beans
3/4
cup grated carrot
1
tablespoon olive oil
1-1/2
cups thinly sliced zucchini
1
small onion, cut into thin slices
1/4
teaspoon red pepper flakes
2/3
cup part-skim mozzarella cheese
Preparation:
1.
Preheat oven to 425°F. Place sun-dried tomatoes in small bowl; cover with boiling water. Let stand 15 minutes; drain. Coarsely chop.
2.
Place tomato and sun-dried tomatoes in food processor. Process using on/off pulsing action until tomatoes are finely chopped.
3.
Place crust on baking sheet. Spread with tomato mixture. Top with beans and carrot.
4.
Heat oil in medium skillet over medium heat until hot. Add zucchini, onion and pepper. Cook and stir 5 minutes or just until zucchini and onion are soft. Arrange on pizza. Sprinkle with cheese.
5.
Bake 12 to 15 minutes or until cheese is melted and pizza is hot. Cut into 8 slices.
Nutritional Information:
| Serving Size: 2 slices | |
| Sodium | 576 mg |
| Protein | 12 g |
| Fiber | 8 g |
| Carbohydrate | 66 g |
| Cholesterol | 11mg mg |
| Saturated Fat | 4 g |
| Total Fat | 15 g |
| Calories from Fat | 30 % |
| Calories | 456 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 4 |
| Fat | 3 |
This recipe appears in:
Pizza
