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Here is a recipe to use up your bell
peppers that are now abundant in the garden. Plus it's
pizza!
12-inch thin pizza crust (homemade or
prepared such as Boboli)
3 cups chopped bell peppers (red, green, and yellow)
1 cup sliced red or yellow onion, pulled into rings
3 cloves of garlic, crushed (or heaping tsp of minced from a
jar)
1 Tbsp olive oil
1 ½ tsp (or more) Italian seasoning
Salt, to taste
Crushed red pepper flakes to taste (optional)
¾ cup (4 ounces) crumpled herbed feta cheese
Preheat oven to 450 degrees.
Lay crust on pizza pan or cookie sheet.
In a bowl combine remaining ingredients except cheese.
Spoon over crust, top with cheese the bake 10-12 minutes or
until vegetables are crispy-tender.
¼ of the pizza is about 300 calories, 10 grams of protein,
40 grams of carb, 10 grams fat (4 g. sat), and contains many
antioxidants from all the vegetables.
Adapted from Jean Carpers Eatsmart Column in USA
Weekend.
She considers this one of the healthiest recipes in her
history as a columnist. Looks healthy…and good. |
