Pesto and veggie pizza

6 servings

Ingredients

Quantity Ingredient
1½ cup - 2 cups fresh basil leaves;
3 cloves Garlic;
1½ cup Broccoli; frozen or fresh
¾ cup Pesto (the yield from the pesto recipe above)
2 Pizza crusts; (12\" crusts)
1 Red pepper; sliced julienned
¼ cup Olive oil;
¼ cup Parmesan cheese; lengthwise
½ cup Mushrooms; sliced fresh
½ cup Mozzarella cheese; shredded part-skin

Directions

PESTO

PIZZA

PESTO: Place all ingredients in a blender or food processor. Process unitl mixture becomes a spreadable paste. Reserve until needed for pizza topping. PIZZA: (1) Prepare fresh broccoli by microwaving it for 3 minutes, or prepare frozen broccoli according to package directions. Broccoli should be crisp and green. (2) Divide the pesto and spread it equally over on the crusts, allowing ½" to 1" empty border along the edges. (3) Place broccoli floret and a pepper on the crusts, alternating a broccoli floret and a pepper slice (florets facing outwards), until all of the broccoli and pepper are used. (4) Lay mushroom slices in the middle of each pizza; don't overlap the slices. Top each of the two pizzas with ½ of the mozzarella cheese.

(5) Bake pizzas in 400 F oven until cheese melts, about 5 minutes.

One serving: ⅙ of a pizza.

Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1-½ FAT EXCHANGES; CAL: 233; FAT: 9g; CHO: 8mg; SOD: 96mg; CAR: 31g; SUGARS: 2g; PRO: 9g;

Source: The Diabetic Forecast, Feb. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 01-28-95

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